Ingredienti:
Bottarga di Muggine
carciofi romaneschi
limone
prezzemolo
olio e.v.o
Procedura:
Taglia i carciofi a spicchi sottili e versali nell’acqua fredda con mezzo limone. Lava il prezzemolo e tritalo finemente. Riduci la Bottarga a scaglie o fettine. Scola i carciofi e disponili in un piatto, aggiungi la Bottarga e a piacere il prezzemolo. Servi irrorando con olio e.v.o.
Sapor Maris
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