Born to promote the authentic Italian food. With Love ❤️

Fennels, celery and bottarga (fish eggs) salad

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
5 minutes
INGREDIENTS PER 4 PEOPLE

fennels, 2
celery, 2 sticks
bottarga to taste
extra virgin olive oil
salt
pepper

PROCEDURE

Thinly cut fennels and celery, grate bottarga on top and flavour with oil, salt and pepper.
You can serve this salad as an appetizer or with grilled shrimp.

Thanks to: Antonella Cucina

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