Print
Email
Add a photoServings: 6
Ingredients
- 3 med to large oranges such as navel
- 1/2 c. shaved bottarga see * Note
- Â Â Extra-virgin extra virgin olive oil
Directions
- * Note: Bottarga is the pressed dry Large eggs of tuna or possibly gray mullet.
- Peel oranges and carefully remove any white membrane. Cut oranges vertically into 1/4-inch slices. Remove any seeds and place slices on 6 serving plates. Distribute shavings of bottarga proportionately over orange slices, that should be mostly covered (You might want to use less bottarga because it is strong). Add in more bottarga if necessary. Top each orange slice with just a drop or possibly two of extra virgin olive oil (be very stinting) and serve.
- This recipe yields 6 appetizer servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
