Ricotta and Bottarga Crostino

Method

1. Slice the bread and drizzle with olive oil on both sides. Toast in a pan or on a grill until golden and crispy.
2. In a bowl, combine the ricotta, grated zest of the lemon, a pinch of pepper, and a drizzle of oil. Grate some bottarga into the mixture and stir.
3. Peel the celery stalk with a potato peeler to remove the fibrous outer strings. Cut the celery into thin strips (like spaghetti). Immediately place in a bowl of ice water and let sit for 5 minutes.
4. Meanwhile, prepare the dressing: In a small bowl, combine the lemon zest (from the same lemon), lemon juice, a pinch of salt, and finely chopped fresh chili peppers (green and red). Add a drizzle of oil and mix.
5. Once the bread is toasted, rub the cut side of the garlic clove over the top of the bread.
6. Spread the ricotta mixture generously over the bread.
7. Drain the celery strips and pat dry. Toss with the chili-lemon dressing.
8. Arrange the dressed celery on top of the ricotta.
9. Using a sharp knife or a truffle slicer, shave thin slices of bottarga over the top.
10. Garnish with fresh basil leaves and finish with a drizzle of olive oil. Serve immediately.