 | 2 or 3 medium potatoes |
| 90 gr bottarga (mullet or tuna roe) |
| olive oi |
|
| cook the potatoes in their skins in
plenty of lightly salted boiling water. When they are cooked, peel and cut into fairly
thick slices. Arrange the slices in the centre of a serving plate. Place a few slivers of
bottarga on top en drizzle a thin stream of olive oil over |
|
