Ingredients - Serves 4

MULLET

• 1 whole mullet (approximately 500g.)

• 2 shallots

• 50 g. taggiasca olives

• 100 g. datterini tomatoes

• capers

• 50 g. dry white wine

• 5 g. oregano

• 5 g. Extra Virgin Olive oil

MULLET EGGS

• 150 g. mullet eggs

• 200 g. iodized salt

• 200 g. sugar

• 20 g. dill

• 1 orange zest

• 1 lemon zest

CRISPY ARTICHOKES

• 4 artichokes

• lemon juice

• 20 g. chopped parsley

• 5 g. Extra Virgin Olive oil

• 5 g. fleur de sel

  SPAGHETTONI MATT

• 320 g. Spaghettoni Matt Monograno Felicetti

• iodized coarse sea salt

• 5 g. Extra Virgin Olive oil

Preparation

MULLET

• Descale and fillet the mullet, dice it.

• Flash-fry the mullet in a pan, then deglaze it with white wine.

• Once the wine evaporates, add the remaining ingredients and allow the fish to flavour for about 10 minutes.

MULLET EGGS

• Mix salt, sugar and spices.

• Marinate the mullet eggs in the mix for 6 hours at room temperature.

• Rinse the eggs and hang them to dry, following the traditional preparation process of the bottarga (roe).

CRISPY ARTICHOKES

• Trim the artichokes, keeping only the hearts.

• Use a slicer to cut them into thin shavings and store them in water, ice and lemon.

• Season them with oil, salt, pepper and chopped parsley.

SPAGHETTONI MATT

• Cook the spaghettoni in plenty of salted water.

• Drain them 3 minutes earlier than the suggested cooking time.

• Complete the cooking in the pan, together with the mullet and its sauce.

• Serve the spaghettoni accompanied by the crispy artichokes.

• Complete the dish with some grated mullet bottarga.