2 big, mature but firm pears
150g tarama dip from white pure tarama
8 slices of selected bottarga in slices preserved in sunflower oil, well strained
½ cup fresh leaves of mint or peppermint
Juice of 1 lemon
Cut the pears into slices lenghwise with a knife or mandoline slicer. Take 8 of the longest slices, and pour a little lemon juice over them to avoid discoloration.
To assemble, place 1 teaspoon of tarama dip in the center of each pear slice to form a boat, and pour the remaining lemon juice over them. Sprinkle with leaves of mint or peppermint. Top each boat with a slice of bottarga.
