Muggine Bottariga

Method

Slice the bottariga thinly using a sharp knife or vegetable peeler into delicate strips. Arrange the slices on a serving plate or individual plates. Drizzle generously with extra virgin olive oil and season with fine sea salt and freshly ground black pepper to taste. Squeeze fresh lemon juice over the bottariga just before serving. Serve immediately with toasted or fresh bread on the side for spreading or dipping.