Insalata di Bottarga, Arance e Pompelmi

Name: Insalata di Bottarga, Arance e Pompelmi (Salad of Bottarga, Orange and Grapefruit)
Cuisine: Italian
Ingredients: 2 pink grapefruit; 100 g bottarga (salted mullet roe), thinly sliced; 100 g bottarga (salted mullet roe), thinly sliced; 1 red onion, cut into thin rings; 4 oranges; 4 tbsp extra virgin olive oil; 2 tsp white wine vinegar pepper; fennel fronds, to decorate

Salad of Bottarga, Orange and Grapefruit

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This typically refreshing Sicilian recipe probably came about as a way of using the abundant crops of citrus fruit that would have been brought to the island by visiting ships.”

Ingredients

2 pink grapefruit
4 oranges
1 red onion, cut into thin rings

Europe
Italy
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Peel the grapefruit and oranges, removing all the white pith, then cut out the segments from between the membranes. Do this over a bowl to catch the juice, then squeeze out any juice from the membranes. Arrange the fruit segments on a plate and scatter over the onion rings and bottarga slices.

Add the oil, vinegar and some black pepper to the grapefruit and orange juice to make a vinaig