Mullet bottarga (or mullet) has an amber colour and a more delicate flavour. Tuna has a colour that varies from light to dark pink and has a stronger flavour.
Also excellent for dressing two spaghetti… .sublime if you add a grated lemon before serving.
Ingredients for 4 people:
1 whole bottarga (ovarian sac) of mullet or tuna
Extra virgin olive oil
Salt and black pepper
Wash the fennel and cut it very finely with the help of a mandolin or a slicer (position number one) and throw it in cold water and ice to make it crunchy. Drain it and dry it well with the help of a cloth or absorbent paper. Season it with oil, salt and a pinch of pepper. Place it on a serving plate and sprinkle it with bottarga cut obliquely into fine strips (always with the help of a mandolin or a very sharp knife). Finish with a drizzle of oil, grated black pepper and the "barbetta" of fennel.