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Gift Boxes ROSETTE KNOT
- Description
- Whole mullet bottarga 150 g grated mullet bottarga jar 70 g anchovies in olive oil jar 200 g spaghetti black squid ink 500 g Tuna Pesto Carloforte island recipe 190 g tarantello yellowfin tuna in bin 340 g artichokes cream 90 g Nougat honey and nuts 200 g Sardinian Vermentino white wine 75 cl
- Packaging
- Wood box
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Recipes
Artichokes and Bottarga Salad
Ingredients
- 4 fresh baby artichokes
- 1 lemon
- Extra virgin oil
Directions
Thinly slice 4 fresh baby artichokes (from which you have previously removed the outer, tougher leaves), place in a bowl of cold water with the juice of 1/2 lemon (to keep them from browning). Drain the artichokes, place them in a bowl with ground or thinly sliced bottarga - to taste - dress with extra virgin oil and lemon juice. Refrigerate for 10 minutes and serve.