The soft consistence of the ricotta cheese tempers the strong flavor of bottarga, pressed fish eggs, when matched to the Grillo Zagra – its savory character cleans the palate and leaves suppleness in the mouth.
Ingredients for 4 persons
3.5 ounces of wild lettuce leaves
1.75 ounces of Bronte pistachios
1.1 pounds of ricotta sheep cheese
1 ounce of pressed tuna eggs (“bottarga”)
Place a bed of lettuce leaves on four plates. Place two tablespoons of the ricotta sheep cheese on the lettuce. Using a grater with small holes, grate the pressed tuna eggs over the cheese and sprinkle with the pistachio nuts.