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Stefano Rocca dal 1986

Specialities Sea urchin meat

Ingredients
SEA URCHIN MEAT, WATER, SALT
Packaging
Glass jar G.55

Select weight:


Code

RIC55

Price

€ 8,00 Promo € 7,00 Sold out

Quantity


Specialities Sea urchin meat

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Recipes

Bottarga butter celeries

Bottarga butter celeries

Ingredients
  • Celeries' sticks
  • Butter
  • Ground bottarga
Directions

Mix butter and bottarga in a ratio of 1:1 to create bottarga's butter (i.e. 50 gr of bottarga and 50 gr of butter). Cut celeries' sticks, choose the softest and fill with bottarga's butter. Put in fridge for one hour and serve.