Instructions: * Note: Bottarga is the pressed dried eggs of tuna or gray mullet.

Peel oranges and carefully remove any white membrane. Cut oranges vertically into 1/4-inch slices. Remove any seeds and place slices on 6 serving plates. Distribute shavings of bottarga evenly over orange slices, which should be mostly covered (You might want to use less bottarga because it is strong). Add more bottarga if necessary. Top each orange slice with just a drop or two of olive oil (be very stinting) and serve.

This recipe yields 6 appetizer servings.

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