Ingredients
40 gr. grated of Lefkas Mullet Bottarga
70 gr. Artichokes cream
Extra-Pure olive oil
Chilipepper
Preparation
Brown in olive oil the artichoke cream with some chili-pepper for a few minutes.
In the meanwhile pour the mullet bottarga in a bowl and work it with a few drops of olive oil.
Add it to the artichoke cream and mix the composed with a few more olive oil drops and a bit of salt until obtaining a thick sauce that will go well with your dishes.
