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5 small sized semi – dried figs, cut in halves
10 thin slices of multigrain baguette
10 thin slices of bottarga
1 spoonful of extra virgin olive oil
1 spoonful of honey
1 spoonful of balsamic vinegar
Put the olive oil together with the honey and the vinegar in a basin and whisk until it stands.
Pour the semi – dried figs and leave them to soak in the mixture – about 2 hours.
Top each baguette slice with a half of the fig and a bottarga slice.
50 g of fine butter
½ an orange, zest and juice
1 pinch of fleur de sel
2 sprigs of chives, cut in julienne style
Simmer the orange juice and zest for about ten minutes at a medium heat.
Pour the butter and season with the fleur de sel, removing any foam that may appears on the surface.
Once the butter has melt, remove from the heat and empty the orange scented butter in a clean container.
Leave the butter in room temperature for fifteen minutes and then store in the refrigerator for at least an hour.
Divide the orange scented butter on the baguette slices and top with the bottarga slices and one julienne of chive.
TIP: You may replace the multigrain baguette with any kind of bread.
500 g of peeled lentils
1 medium peeled onion
1 clove of garlic
1 bay leaf
½ cup of olive oil
1 liter of water
24 g. of sliced bottarga
freshly ground pepper
olive oil and chives to garnish
Boil the lentils with onion, garlic, bay leaf and water over low heat, until soft.
Add the olive oil and remove the onion, garlic and bay leaf.
Allow to boil until the soup will thicken.
Serve in six bowls and add four sliced of bottarga in each serving.
Garnish with olive oil, freshly ground pepper and chives.
TIPS: You may grind the soup in a food processor, until it becomes velvety. You may also accompany with a teaspoon of Katiki cheese (mixed goat and sheep Greek cheese) for each serving.
50 g of cream cheese
2 medium sized strawberries
Divide the cream cheese on the baguette slices and top with the strawberry and bottarga slices.
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