CARPACCIO OF ARTICHOKES AND BOTTARGA ON PANE GUTTIAU WITH CASANOA OLIVE OIL

TRY THE RECIPE

INGREDIENTS FOR 4 PEOPLE:

• 4 "spinoso sardo" PDO artichokes
• 50 grams of grated mullet bottarga at the moment (the quantity varies according to the type of bottarga used and personal tastes, I recommend tasting it before deciding how much to grate)
• 1 lemon, preferably organic
• Some Sardinian almonds toasted and coarsely chopped
• CASANOA organic extra virgin olive oil
• A couple of Sardinian garlic cloves
• Salt and Pepper To Taste
• Chopped parsley and thyme
• Pane guttiau

METHOD:

Peel the lemon with a potato peeler and cut the peel into very thin strips. Squeeze the lemon and with a part of the juice wash your hands (with this simple trick you will avoid blackening your fingers when cleaning the vegetables).

Clean the artichokes and cut them first in half and then into very thin slices, keeping them in cold water and parsley stalks to prevent them from blackening.
If you don't have any “guttiau” bread, you can prepare it by adding CASANOA extra virgin olive oil and a pinch of salt to the carasau bread, and putting it in the oven for about 15 minutes.
Dry the sliced artichokes and season them with the organic CASANOA extra virgin olive oil, lemon juice, chopped garlic (very little!), coarsely chopped Sardinian almonds, lemon zest, parsley, thyme, salt and pepper.

Sprinkle with grated or even sliced bottarga.
Leave to flavor in the fridge for a few minutes and finally lay them on the bed of guttiau bread.

ENJOY YOUR MEAL!