Cortez Bottarga Bread Salad with Butter Beans and Caper Vinaigrette
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
Freshly ground black pepper
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.