La Bottarga Cagliaritana

• 12 ounces of gray mullet bottarga
• 1/3 cup extra-virgin olive oil
• Juice and zest of 2 large lemons
• Freshly cracked pepper

1. With a small, very sharp knife, slice the bottarga horizontally into thin slivers.
2. Alternatively, shave it with a vegetable peeler.
3. Place the delicate bottarga in a single layer on a large, flat plate.
4. Thread it lightly with the olive oil, baptize it with the lemon juice, strew it with the zest, and grind pepper generously over all.
5. Present the bottarga as an antipasto with just-toasted bread and cold white wine.

bottarga, extravirgin olive oil, lemons, freshly cracked pepper

Taken from www.epicurious.com/recipes/food/views/la-bottarga-cagliaritana-391223 (may not work)