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Broad beans, bottarga and ricotta
Serves 2 Starters and mains
Ingredients
- approx. 30g bottarga or cod’s roe, sliced, or a few good quality prosciutto slices
- large handful small tender broad beans
- approx. 60g ricotta
To serve
- herbs, chive flowers or other edible flowers (optional)
- extra virgin olive oil, to drizzle
- pane carasau or toasted ciabatta or sourdough
Method
Arrange the bottarga, cod's
roe or prosciutto, the broad
beans and ricotta on a serving
platter. Scatter with the herbs
or flowers, if using, and drizzle
abundantly with the olive oil.
Serve with the pane carasau or toasted bread, drizzled with more oil.
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