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Gourmet Ingredients for Gourmet Meals! Try Our Favorite Bottarga Recipes

As a delicious, satisfying, nutritious gourmet specialty food, Bottarga has many uses in the culinary world. It can be eaten with olive oil and bread or it can be used favorably in a variety of pasta dishes. As gourmet and specialty food importers, Arax Group understands that you want the very most from your gourmet ingredients. For that reason we are proud to offer some of our favorite Bottarga recipes.

Bottarga has a long tradition in a variety of cultures and therefore you will find it useful in a variety of cooking styles. When you purchase Bottarga through Arax Group you are guaranteed to receive the best, highest quality product available to ensure all your snacks and meals turn out beautiful and delicious.

Customer satisfaction is high atop our list of priorities and we understand that quality and service will make us your primary gourmet and specialty food importer in the United States. We sincerely appreciate your business and your remarkable taste in cuisine. It is with certainty that we think you will enjoy many of the recipes provided here. We wish you good food, good friends and the greatest happiness. Enjoy!

Pasta con la Bottarga e Wasabi

  • 8 oz. of your favorite pasta
  • 1/2 C cherry tomatoes
  • 2 oz. Bottarga
  • 1 Tbs fresh wasabi grated
  • 3 Tbs olive oil
  • Pepper
  • 1 Tbs minced parsley

1. Boil the pasta according to the package directions in well salted water.
2. Put the cherry tomatoes onto a piece of foil, poking each tomato with a toothpick to prevent them from exploding.
3. Put the tomatoes and foil on the upper oven rack and drizzle with olive oil and sprinkle with salt and pepper.
4. Broil until the tomatoes have wrinkled up and the tops are lightly browned.
5. Slice a few thin slices off the Bottarga and grate the rest into a small container.
6. Grate the wasabi into a separate large bowl. Add 3 Tbs of olive oil to the wasabi along with the minced parsley and roasted tomatoes.
7. When the pasta is done, drain and toss with the olive oil mixture to coat. Sprinkle in the grated Bottarga and toss to coat evenly.
8. Salt and pepper to taste and serve with a few slices of Bottarga on top.

Bottarga Blinis
Use Greek yogurt, or alternatively whipped fresh cream. Add salt, pepper, a few drops of lemon juice and chopped dill to taste. Cover blinis (or mini toasts) with the mixture. Place thin slices of Bottarga on top.

Bottarga Cold Cream
To accompany smoked fish or baked potatoes Use Greek yogurt, or alternatively whipped fresh cream. Add salt, pepper, a few drops of lemon juice and chopped dill to taste. Refrigerate to allow flavors to blend.

Bottarga Celery Salad

  • 5.5 oz. Bottarga (freshly grated or thinly sliced)
  • 6 oz. celery hearts
  • 4 heirloom tomatoes, peeled and cut into dices
  • 4 Tbs. olive oil; 1.5 Tbs lemon juice, coarse salt & pepper

Mix the salt and lemon juice, then stir with the oil and pepper to make a dressing. On the plates, place the celery hearts, cover with the tomato dices, and then the Bottarga on top. Pour the dressing. Serve with toast.

Karasumi (Bottarga) and Daikon Pasta

  • 8 oz. dried pasta such as spaghetti or linguine
  • 3 Tbs olive oil
  • Leaves of 1 small daikon radish chopped
  • 1/3 C grated daikon radish with extra juice strained out
  • 1 sac of Bottarga grated on a microplane (reserve a little to top the pasta with)

Boil the pasta in well salted water for slightly less than the package recommends. After draining the pasta put the hot pot back on the stove and add the olive oil. Add the daikon leaves and quickly sauté. Add the pasta, then stir fry to coat with the oil. Add the grated daikon and Bottarga and toss to distribute evenly, then plate immediately. Top with the reserved Bottarga and served immediately.

Scrambled Eggs with Bottarga on Toast

  • Toasted sourdough bread
  • 4 eggs
  • 1.5 Tbs of Bottarga, grated or sliced
  • 1 Tbs. gr. Butter
  • 1 Tbs. olive oil

Mixed herbs to your taste (parsley, chives, tarragon) Optional: artichoke hearts with one lemon Salt and pepper. If you use artichoke hearts, slice them in thin slices and mix with a little lemon juice. Prepare the grated Bottarga or slice the Bottarga in fine slices. Chop your choice of herbs. Crack the eggs in a bowl. Add salt, pepper, the chopped herbs and stir the mixture. Melt the butter in a pan and add the olive oil. When warm, add the egg mixture and gently mix at low temperature. Place the scrambled eggs on toast, add the Bottarga (and artichokes).

For the finest Bottarga, gourmet and specialty foods and gourmet ingredients contact us today, or learn more about the history of Bottarga.

Learn About Bottarga

Learn About Bottarga

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About Us

Arax Group is an importer of gourmet
specialty food from all around the world. Our business is located in the USA but Currently, Bottarga is one of our most popular imported foods.

About Us


Arax Group. 5020 S. Rainbow Blvd. #204, Las Vegas, NV 89118
Phone: (727) 563-4374. E-mail: araxgroup@hotmail.com

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