La Bottarga Cagliaritana

1. 1

   With a small, very sharp knife, slice the bottarga horizontally into thin slivers.

2. 2

   Alternatively, shave it with a vegetable peeler.

3. 3

   Place the delicate bottarga in a single layer on a large, flat plate.

4. 4

   Thread it lightly with the olive oil, baptize it with the lemon juice, strew it with the zest, and grind pepper generously over all.

5. 5

   Present the bottarga as an antipasto with just-toasted bread and cold white wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.