DIFFICULTY: 3
5 minutes
INGREDIENTS PER 4 PEOPLE
fennels, 2
celery, 2 sticks
bottarga to taste
extra virgin olive oil
salt
pepper
PROCEDURE
Thinly cut fennels and celery, grate bottarga on top and flavour with oil, salt and pepper.
You can serve this salad as an appetizer or with grilled shrimp.
Thanks to: Antonella Cucina
