Roulés radis, ricotta et poutargue

Radish Rolls with Ricotta and Bottarga

Create a fresh and colorful appetizer plate by combining greenmeat radish and poutargue in crispy rolls filled with ricotta and chives. The beautiful green color of the radish brightens your dish, while its crunchy and juicy texture perfectly balances the creaminess and the briny intensity of the poutargue. You can also adapt this recipe using cucumber or zucchini, for example.

Preparation: 40 minutes

Ingredients for 4 people

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

Instructions

  1. Rinse the greenmeat radish, slice very thinly using a mandoline, cut in half lengthwise, then in height, and place between two damp paper towels.
  2. Mix the ricotta with finely chopped dill, season with salt and pepper. Chop the chives.
  3. Cut the poutargue into thin slices.
  4. Roll each radish slice into a tube, secure with a wooden skewer, and fill with ricotta (ideally using a piping bag with a smooth nozzle).
  5. Top each roll with a slice of poutargue and some chives.
  6. Serve well chilled.
Back to blog