Regalis x Ignacio Mattos

Ignacio Mattos is the chef-owner of the New York restaurant Estela, which most recently received a Michelin star, as well as Café Altro Paradiso, and Flora Bar.

Born in Uruguay, Ignacio has a bold, singular style inspired by New York City, the city he now calls home. His time spent in Europe and South America, as well as the mentorship of chefs Alice Waters, Francis Mallmann, and Judy Rodgers, have helped shape his culinary style. In 2017, Esquire named Ignacio, America’s Chef of the Year. His first cookbook, Estela, was ranked one of 2018's best by the New York Times Book Review.

Recreate Ignacio's recipes with his favorite Regalis ingredients.

Natural Cure Trout Roe (France & Spain)

Packed in France and Spain especially for Regalis, this is a lightly cured and salted roe from Rainbow Trout.

Trout Roe has a bright, tangy flavor with a fantastically satisfying pop. We love this in countless contexts, but especially sprinkled over nicely crisped baked potatoes or chips.

Available in 80g (2.8 oz) and 220g (7.8 oz) jars.

from $30.00

Anchoa (Cured Brown Anchovies)

Anchoa are cured anchovies, and this particular selection by Bahía de la Concha is salt-cured for five months to yield fillets with a pinkish brown hue, meaty texture, and umami-rich flavor. These plump, briney fish are freshly caught from the Cantabrian Sea in Northern Spain, and filleted and packed by hand once the curing process is complete. Their complexity and depth make them a fantastic selection to incorporate into sauces and pastes, or to melt into pizza or focaccia when fresh from the oven.

Northern Spain

70g/900g

from $28.30

Sardinian Bottarga

Bottarga is salt-cured, air-dried roe from Grey Mullet Fish. Enjoyed for millennia in the Middle East and Mediterranean, exquisite Bottarga evokes the essence of the ocean, with brisk and complex umami gliding toward a sweet, nutty finish. Whether thinly sliced or grated, Bottarga can be phenomenal on its own or integrated into more complex dishes, sauces, and especially pastas. Interestingly enough, the vast majority of Grey Mullet fish are nowadays found in the Florida Cape. This selection was caught in Florida, but processed in Sardinia according to traditional methods.

Avg. Piece size is 5-6 ounces.

$63.00

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