Yolk bottarga
5 servings
5 minutes
Bottarga is a refined dish of European cuisine inspired by traditional food preservation methods. It resembles classic fish bottarga but is made from egg yolks that undergo salting and drying processes. As a result, the yolks become dense, acquiring a rich, concentrated flavor with salty-sweet notes. Sliced thinly, they are perfect for garnishing pasta, salads, and appetizers, adding depth and zest to them. This delicacy impresses with its simplicity and sophistication, revealing the richness of flavor of a familiar ingredient in a completely new way.
1
Mix salt and sugar.
- Salt: 200 g
- Sugar: 200 g
2
Place half in a flat container, lay the yolks at some distance from each other on the mixture, completely cover with the remaining mixture, and leave for 24 hours at room temperature.
- Egg yolk: 5 piece
3
After 24 hours, remove the yolks from the mixture, which will absorb all the moisture from the yolks during this time. The yolks will become hard.
- Egg yolk: 5 piece
4
Quickly rinse the yolks under running water and dry on paper towels.
- Egg yolk: 5 piece
5
Slice them into thin pieces.
- Egg yolk: 5 piece
