Bottarga: Serial recipe by Maison Dehesa
1ST RECIPE: BOTTARGA
CLASSIC BOTTARGA RISOTTO AND CLAMS
Preparation time : 40 min.
Difficulty level: 2/3
For 2 people : 350g of cockles / 125g of Arborio rice / 80g of poutargue / 35g of butter / 40cl of chicken broth / 10cl of dry white wine / 1 fermented black lemon / 1 shallot / chives / salt / pepper
CLAMS
Immerse the clams in very salty cold water and let them drain for 2 hours in the refrigerator. Open them in a sauté pan with 2 tbsp of wine, 5 min over high heat, covered. Peel them off and strain the juice.
RISOTTO
Melt the chopped shallots in a saucepan with the butter. Add the rice, pour 10cl of wine and let evaporate. Repeat with the juice cockles and the hot broth, ladle by ladle, as the rice absorbs it.
DRESSAGE
Grate the fermented black lemon, incorporate the butter and the cockles. Cut the bottarga into thin strip and sprinkle it over the risotto. Divide among plates and decorate with cockles in their shells.
2ND RECIPE: BOTTARGA
ZUCCHINI TAGLIATELLES WITH SIGNATURE BOTTARGA, BASIL AND OLIVE OIL
Preparation time : 20 min.
Difficulty level: 1/3
For 2 people : 3 courgettes / 2 garlic cloves / 50g de poutargue / 1 Red pepper / olive oil / basilic / sel
TAGLIATELLE
Rinse the courgettes and cut them into tagliatelle using a vegetable peeler. Peel and mince the garlic.
COOKING
In a frying pan, heat a drizzle of olive oil and cook sauté the zucchini and garlic. Add the red pepper.
DRESSAGE
When the courgettes are tender, serve in a deep plate. Pour a drizzle with olive oil and grate the bottarga. Add some basil leaves.
3RD RECIPE: BOTTARGA
KING SIZE BOTTARGA TAPAS BY ANTONIN BONNET, QUINSOU
Preparation time : 15min.
Difficulty level: 1/3
For 2 people : 2 thick slices of bread / 1.5 tbsp fresh cream / 1 yogurt / celery ball / poutargue King Size / fermented organic lemon / olive oil
MUSLIN
Peel the celery ball and cut it into pieces. Cook it in salted and peppery boiling water, about 20 min, until tender. Drain and mix with the fresh cream, yoghurt, season if necessary.
POUTARGUE
Cut the bottarga very thin strips.
DRESSAGE
On your slices of bread, place the celeriac mousseline, a slice of bottarga, a few shards of fermented organic black lemon and a drop of olive oil.
4TH RECIPE: BOTTARGA
THIN TART ASPARAGUS, BOTTARGA SIGNATURE AND BURRATA
Preparation time : 40 min.
Difficulty level: 1/3
For 2 people : 1 puff pastry or shortcrust pastry / 4 large asparagus / 1 egg / 1 tbsp cottage cheese / 25g fresh cheese / mustard / olive oil / 80g of Signature bottarga / 1 creamy burrata
MUSLIN
Using a mandolin, cut the asparagus very thin in length. Unroll the dough and spread it on a baking sheet lined with paper. sulfurized. Spread generously mustard on the bottom of interval
PREPARATION
Mix the beaten egg, cottage cheese, cream cheese and a pinch of salt. Spread the preparation on the mustard.
DRESSAGE
Arrange the asparagus slices on the preparation and sprinkle them with a drizzle of olive oil. Bake for 30 mins at 180°C.
DRESSAGE
Remove from the oven, place the burrata in the center of the pie and sprinkle with shavings of poutargue.
