Quantity for 4 persons: 40 gr. grated mullet Bottarga 70 gr. Artichokes cream Extra-Pure olive oil Chilipepper.
Brown in olive oil the artichoke cream with some chili-pepper. for a few minutes. In the meanwhile pour the bottarga in a bowl and work it with a few drops of olive oil. Add it to the artichoke cream and mix the composed with a few more olive oil drops and a bit of salt until obtaining a thick sauce that will go well with your dishes.
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