Salted mullet roe and scrambled eggs

Salted mullet roe and scrambled eggs

Buttarica e uova

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
12 eggs
2 tablespoons parsley, finely chopped
1 tablespoon mascarpone or thick double cream
salt
pepper
2 tablespoons olive oil
100g mullet bottarga, cut in thin slices

Method

  1. Beat the eggs in a bowl and fold in the parsley and mascarpone or cream. Season with pepper and just a little salt (as the bottarga will be salty).
  2. Heat the olive oil in a pan over a low heat and pour in the egg mixture. Stir constantly until the mixture starts to thicken, then remove from the heat and stir a little bit more until the eggs are softly scrambled and creamy.
  3. Divide the scrambled eggs between warm plates and sprinkle with slices of bottarga. Eat with bread.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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