CULURGIONIS WITH BOTTARGA: a simple and tasty recipe with Culurgionis Kiroza, mullet bottarga, and extra virgin olive oil.
In a pot, bring some water to a boil and add salt.
As soon as the water boils, drop the Culurgionis Kiroza into the pot and stir them with a wooden spoon so they don't settle at the bottom of the pot.
When the water returns to a boil, the Culurgionis Kiroza will rise to the surface.
Boil for about two more minutes; you'll know the Culurgionis Kiroza are ready because they will start to swell a bit.
At this point, drain the Culurgionis Kiroza with a slotted spoon and remove the excess water.
Place them on a serving dish and dress them with a drizzle of excellent extra virgin olive oil and a generous sprinkle of bottarga.
Wooden Spoon
Slotted Spoon
Italia, Sardegna
