Often called "Sardinian caviar", bottarga is made from mullet or tuna roe, which is crushed, salted and dried.
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INGREDIENTS |
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Mullet-roe bottarga |
100 |
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g |
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Extra-virgin olive oil |
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to taste |
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Bread |
4 |
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slices |
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PREPARATION |
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Cut the slices of bread in half and toast them in either a toaster or under the oven grill. |
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Cut the bottarga into fine slices and arrange them on the hot crostini, topping them with a drizzle of olive oil just before serving. |
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CHEF'S NOTE |
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A few slices of ripe tomato will give the crostini an added touch of freshness. |
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A red wine is best suited to this menu, ideally one from the major Italian island of Sardinia, where the dishes come from. Two suitable Sardinan red wines to choose from are Arborea and Cannonau. |
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