Roe sauce
Instructions
Cut mullet into thin slices, put them on the cutting board and chop coarsely.
Wash and dry the tomatoes and cut them into cubes without Peel.
Mince the garlic and put it in a dish where you put the dough with tomatoes and bottarga.
Pour 4 tablespoons of olive oil and mix.
Ideal for dry pasta.
Ingredients and dosing for 4 persons
- 30 g of mullet
- 8 apulian tomatoes
- 1 clove of garlic
- 4 tablespoons of olive oil extra virgin
- Salt