Food and Travel Magazine | Broad beans, bottarga and ricotta
Broad beans, bottarga and ricotta
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Ingredients
- approx. 30g bottarga or cod’s roe, sliced, or a few good quality prosciutto slices
- large handful small tender broad beans
- approx. 60g ricotta
- herbs, chive flowers or other edible flowers (optional)
- extra virgin olive oil, to drizzle
- pane carasau or toasted ciabatta or sourdough
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