Insalata di Carciofi e Bottarga

Raw Artichoke and Sliced Bottarga Salad

7 ingredients

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Pleasantly bitter shaved artichoke layered with thin slices of sticky, savory bottarga is a tribute to Sardinia, where sheep graze across rolling terrain, artichoke fields encircle the Lago del Cuga near Alghero, and gray mullet roe reaches tangy, cured perfection in Cabras. Choose young artichokes—that’s when the thistle is at its most tender.

Serve with porceddu sardu (see page 141) or agnello brasato (see page 149).

Ingredients (7)

Artichokes(4, cleaned and cut into 1/8-inch thick slices on a mandoline)
Squeeze a lemon into a large bowl and fill the bowl halfway with water. Using gloved hands, tear the outer leaves off the artichoke until you reach the tender inner leaves (you may remove anywhere from one-third to one-half of the leaves). Peel the stem with a paring knife. Reserve the tough outer leaves and peeled skin for liquore al carciofo (see page 232), or discard them. Halve the artichoke lengthwise and scoop out and discard the spiny choke. Place the cleaned artichoke in the acidulated water and repeat with the remaining artichokes. Drain and pat dry before slicing.
Bottarga di muggine(2 oz, thinly sliced on a mandoline)
(see page 78)
Lemon(1, juiced)
Extra virgin olive oil(3 Tbsp)
Sea salt( to taste)
Black pepper( to taste, freshly ground)
Pecorino fresco cheese(1 oz)

Instructions

Combine the artichokes, bottarga, lemon juice, olive oil, and salt and pepper to taste in a large bowl.
Transfer to a serving platter or bowl.
Using a vegetable peeler, shave pecorino (1 oz) on top.
Serve.

This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.

Purchase ($25.00)

Table of Contents

Food of the Italian Islands

Food of the Italian Islands

Insalata di Carciofi e Bottarga

Insalata di Carciofi e Bottarga

Ingredients (7)

Ingredients (7)

Instructions

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