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RECIPES
Cortez Bottarga Bread Salad with Butter Beans and Caper Vinaigrette

Serves 2

1 can Italian butter beans (use dried if you have them, soaked and cooked)

1 cup very thinly sliced celery (a mandoline works nicely)

Handful arugula, washed and torn into bite-sized pieces

1/2 loaf crusty bread

2 tablespoons salted capers, washed

1 tablespoon fresh lemon juice

2 tablespoons Italian parsley, chopped

Extra-virgin olive oil

2 tablespoons champagne vinegar

Cortez Bottarga

Freshly ground black pepper

Sea salt

Caper Vinaigrette

Put the capers in a deep bowl, add a sprinkle of salt, and mash using a pestle. Add lemon juice, parsley and champagne vinegar. Stir to combine. Slowly whisk in 6 tablespoons of olive oil.

Preheat your oven to 400 Degrees F. Cut the bread into one inch pieces, and arrange in a single layer on a baking sheet. Bake for about ten minutes.

Meanwhile, drain the beans and rinse well. Heat up a large saute pan on medium-high heat and add 2 tablespoons of olive oil. When hot, add the beans. Let cook without stirring for five minutes. Add a sprinkle of salt and pepper and toss. Cook for an additional 5 minutes or until golden brown.

Remove the beans and add 2 more tablespoons of oil to the pan. Add the toasted bread and cook until golden.

Combine the bread and the beans in a large bowl. Add the sliced celery and arugula and slowly drizzle on the caper vinaigrette. Top with about 2 tablespoons of Cortez bottarga right before serving. Enjoy!



Deviled Eggs with Horseradish and Anna Maria Fish Company Caviar

Makes 2 dozen

12 hard-boiled eggs, peeled

1/2 cup mayonnaise

2 tablespoons prepared horseradish

1 tablespoon white wine vinegar

Salt and freshly ground pepper

2 teaspoons thinly sliced scallion greens

2 ounces Anna Maria Fish Company caviar

Cut eggs in half lengthwise. In a bowl, mash the yolks with a fork. Stir in mayonnaise, horseradish and vinegar and season to taste with salt and pepper. Spoon or pipe yolk mixture into egg whites. Sprinkle with scallions and top with a generous mound of Anna Maria caviar.