Vegetables as “tagliatelle” with mullet roe
preparation time: 20 minutes
salt ARTIUS KITHIRA FLAKES and ground black pepper
slices of mullet roe
parsley leaves, finely chopped
olive oil ARTIUS PGI LACONIA EVOO
Wash the carrots and courgettes and dry them throughout. Cut those in thin slices by using a peeler and then cut them with a knife in shape like “tagliatelle”. Put them in a bowl and cover with cold water. Drain the veggie “tagliatelle” and serve with slices of mullet roe, salt, pepper, parsley leaves and olive oil.