Buttariga kin Sellere a Issalata
From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
Bottarga with celery and tomatoes
1 celery heart
1 cup teardrop tomatoes (or cherry tomatoes), halved
3 tablespoons fruttato extra virgin olive oil
1 ½ teaspoons grated bottarga di muggine
Sea salt and freshly ground black pepper
1 ounce whole bottarga di muggine, thinly sliced
Chop the celery stalks into thin slices on the diagonal. Coarsely chop the tender leaves,
discarding any tough or wilted leaves.
In a large bowl, combine celery and tomatoes. Add 2 tablespoons of the olive oil and
the grated bottarga. Sprinkle with salt and pepper. Toss well.
Divide among four plates and top with shavings of whole bottarga. Drizzle with the
remaining tablespoon of olive oil to finish.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com