We have chosen a fresh, summer recipe for you that will impress your guests or make a welcome change from the usual everyday menus that can often become repetitive and boring.
Bottarga di Muggine does not need to be cooked, so can be used to prepare quick dishes. Even if you’re not very good at cooking, it can be enjoyed in lots of different ways: grated over spaghetti with clams, for example, or sliced thinly on a bed of artichokes and extra virgin olive oil.
Today, however, we want to wow you with:
Carasau flatbread with Bottarga di Muggine and Sardinian ricotta.
- If you have chosen whole Bottarga ‘in Baffe’, you first need to cut it into thin slices;
- Take the carasau flatbread and break it into small pieces about the size of your palm. Then, spread the ricotta on them taking care not to overdo it because it could mask all the other flavours (a spoonful should be enough);
- Take the Blue Marlin Bottarga di Muggine and either spread it over 3/4 of each slice or sprinkle the ground bottarga, as preferred;
- Garnish with a drizzle of extra virgin olive oil and one or two sprigs of parsley, as preferred.