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Appetizers, Fish and Shellfish

Oranges With Bottarga

For those of us who love food and study its history, one of the most vexing questions is how an ingredient of humble origins suddenly becomes a sought-after delicacy that appears on fancy tables from L.A. to London. As often ... Read more

Total time: 15 minutes | Serves 6
  • 3 medium-large oranges suitable for slicing, such as navel
  • 1/2 cup shaved bottarga
  • Extra-virgin olive oil

Step 1Peel oranges and carefully remove any white membrane. Cut oranges vertically into 1/4-inch slices. Remove any seeds and place slices on 6 serving plates.

Step 2Distribute shavings of bottarga evenly over orange slices, which should be mostly covered. Add more bottarga if necessary. Top each orange slice with just a drop or two of olive oil (be very stinting) and serve.

Note: You might want to use less bottarga because it is strong.
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