4 gallette (sea-biscuits) 4 tbs.
Extra virgin olives oil Pietrantica
8 oz. tomatoes, peeled and seeded, (not sliced)
6 oz. sweet peppers, cut into strips
1 fresh cucumber, sliced
6 oz. fish roe (bottarga or musciame) thinly sliced
2 cloves garlic
1 head leafy lettuce
1 tbs. vinegar
few basil leaves
salt
Preparation:
Drizzle the sea-biscuits with water and vinegar.
They should not soak through entirely, just get them
wet to soften.
They will become soft and not soggy. Remove the excess
liquid
and place into a salad bowl, sprinkle with a few drops
of oil.
Wash and cut up the vegetables, keeping them separate,
and set aside.
Chop the garlic and basil and set aside.
Slice the fish roe into fine slices and set aside.
Now place lettuce leaves on top of the gallette,
season with oil, vinegar, the chopped basil and garlic,
and salt.
Add a layer of musciame, a layer of tomatoes, a layer
of cucumber
and a layer of sweet peppers. Add oil and vinegar
again.
Repeat starting from lettuce seasoning each layer as
you go along.
The last layer should be the air dried fish.
Cover the bowl and refrigerate for at least an hour
before serving.
