Buttarga of travel and return

Preparation:

Preparation: Tuna bottarga can be: run, that is tuna caught before having laid the eggs, and then with the salted ovary (bottarga) very rich in eggs; and back, that is tuna that have already spawned, with the ovary therefore poorer and drier. That is: tuna roe (Sicilian caviar). Cut the salted roe into thin slices and soak it in olive oil poured over it, on the presentation dish, a few hours before serving. Then when it goes to the table, squeeze the juice of a nice lemon, sprinkle fresh parsley leaves and freshly ground black pepper. If the roe is rushed you will get an appetizer that has nothing to envy to caviar. Since time immemorial, in Sicily, carduni spinusi must be served together with bottarga, not for nothing the proverb says: 'Si vuliti viviri gustusu: ova di tunnu e carduni spinusi,' that is, if you want to make a living with tuna roe and cardoon prickly. Necessary the White Regaleali of Count Tasca d'Almerita.