FINOCCHI AND CELERY SALAD WITH BOTTARGA INSALTA DI FINOCCHI, SEDANO E BOTTARGA

La Bottarga is extracted from mullet or tuna’s eggs The mullet bottarga is a typical product of Sardinia instead tuna bottarga is produced in Sicily in Trapani and San Vito Lo Capo’s area, and further south in Marzemini and Portopalo di Capo Passero’s area. Something is also produced in Tuscany in the Orbetello’s area For its cost is called “the caviar of the Meaditerraneo” The dishes that I woul like propose can be realized both mullet or tuna bottarga. The first with more delicate taste and more expensive, the second has a tast more strong, the color is dark and less expensive. Personally I prefer mullet bottarga

Ingredients 4 person: Finocchi 2 Celery 2 sticks Bottarga to taste Extra virgin olive oil Salt Pepper

Method: Cut thinly finocchi and celery, grated bottarga and flavor with oil, salt and pepper. You can serve as an appetizer alone or with grilled shrimp.

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