Radish, ricotta, and bottarga rolls

Create a fresh and colourful appetiser by combining green radish and bottarga in crunchy rolls filled with ricotta and chives. The vibrant green colour of the radish will brighten your dish, while its crisp and juicy texture perfectly balances the creamy and intensely flavourful bottarga. You can adapt this recipe to your liking by using cucumber or zucchini, for example.

Preparation time: 40 minutes

Serves 4

• 1 green radish
• 320g of ricotta
• 20g of bottarga
• 10 chives sprigs
• 3 dill sprigs
• Salt, pepper

Method

1. Rinse the green radish, thinly slice it with a mandoline, cut each slice in half lengthwise and crosswise, and place them between two damp paper towels.
2. Mix the ricotta with finely chopped dill, season with salt and pepper. Chop the chives.
3. Slice the bottarga into thin strips.
4. Roll each piece of radish into a tube, secure with a toothpick, and fill with ricotta (ideally using a piping bag with a plain tip).
5. Place a strip of bottarga and some chives on each roll.Serve chilled.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira