Bottarga di Muggine con Olio e Limone

Carefully unwrap the piece of Bottarga di Muggine. If it has a thin outer skin, gently peel it away.

Using a very sharp knife, slice the Bottarga di Muggine into paper-thin rounds or ovals, about 1-2 millimeters thick.

Arrange the sliced Bottarga di Muggine elegantly on a serving plate, slightly overlapping the pieces.