Beetroots are used as a base for this protein (the egg yolk and the bottarga) yet meatless carpaccio!
Bottarga is made of mulet – a fish- eggs dried and salted and often served with spaghetti or with a rucola salad.
Another simple recipe is to slice it (do not forget to remove the thin wax protection preventing the eggs from aging, around it) and to top it with some olive oil and lemon juice.
I started from this simple salade and thin slices of bottarga to make my carpaccio.
The egg is ‘cooked’ by the tamari sauce, just perfectly soft-boiled without any boiling water.
Eat this carpaccio at room temperature, to taste all the different flavors, and well seasoned…just delicious!
- 1 large raw red beetroot, peeled and sliced thinly with a mandolin
- 1 large yellow beetroot, peeled and sliced thinly with a mandolin
- 2 egg yolks
- 2 cups tamari (wheat free soy sauce)
- 1 large handful rucola, washed and dried
- 5 cms bottarga (do not forget to peel the wax around it), sliced thinly
- ½ cup shaved parmesan
- the juice of one lemon
- one handful thyme leaves
- some olive oil
- Guérande salt and pepper
- Preheat your oven to 300°F
- Separate the yolks from the egg white and place each yolk in cup of tamari while preparing the rest of the recipe (the acidity of the tamari will cook the egg yolk)
- In two oven dishes covered with baking paper, drawn one circles of olive oil with a brush
- Place the beetroot slices in a rose shape, alternating red and yellow colors. Do not leave to much space between the slices for a better final result
- Re-brush the beet roses with some olive oil
- Sprinkle with thyme and cover with another baking paper sheet (block it with some oven proof tools)
- Cook the beets till they are tender (use a knife to check)
- Once cooked, take off the paper and flip each beet rose in a plate
- Then add the egg yolk (retrieve the yolk from the tamari with a spoon) in the center, add the rucola, the shaved parmesan, the lemon juice, the salt and pepperEnjoy !