Bottarga with Celery and Lemon

Method

1. Slice the bottarga into slices slightly less than 0.5 cm thick.
2. Delicately arrange the slices on a plate.
3. Cut the lemon into small wedges.
4. Select the small, tender leaves of the celery.
5. Season everything with good quality olive oil.
6. Let it marinate for 10 minutes.
7. Serve on a piece of crunchy bread with a piece of bottarga, celery, and lemon.