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La Bottarga Cagliaritana

12 ounces of gray mullet bottarga
1/3 cup extra-virgin olive oil
Juice and zest of 2 large lemons
Freshly cracked pepper


With a small, very sharp knife, slice the bottarga horizontally into thin slivers. Alternatively, shave it with a vegetable peeler. Place the delicate bottarga in a single layer on a large, flat plate. Thread it lightly with the olive oil, baptize it with the lemon juice, strew it with the zest, and grind pepper generously over all. Present the bottarga as an antipasto with just-toasted bread and cold white wine.

Source: www.epicurious.com