These are delicious hors d’oeuvres to pass before sitting down to dinner. Bottarga, a Sardinian specialty, is mullet roe that is first dried for 12 hours, pressed flat, soaked in salt water, then hung to dry for 30 days. If it is not available, these canapés are also very good with anchovies instead. Using buffalo milk mozzarella instead of cow’s milk will make a significant difference.
© 2005 Giuliano Hazan. All rights reserved.