BEEF TARTAR FILLET, FRIED POTATO LACE, CHEESE MOUSSE & Trikalinos BOTTARGA
INGREDIENTS For the Tartar: 100 g of beef fillet, finely chopped 2 tablespoons of extra virgin olive oil Zest and juice of one lime ½ of chili pepper, finely chopped 8 sprigs of chives, chopped 5 gr. of Trikalinos Bottarga Powder 1 potato, in julienne cut (do not wash, only season with salt) For the […]
CANAPE WITH Trikalinos PSYCHE
INGREDIENTS (serves 4) 4 crispy rice-bread slice 60 ml of Greek strained yogurt 20 ml of cream cheese 2 pinches of Trikalinos Bottarga Powder the zest of 1/4 of a lime 20 mustard sprouts 10 thinly sliced spring onion rings 20 pomegranate seeds 15 g of Trikalinos PSYCHE PREPARATION Whisk for a couple of minutes […]
Trikalinos PSYCHE RISOTTO
INGREDIENTS (serves 4) 1 ½ cup of carnaroli rice 1 medium scallion, chopped 4-5 cups of vegetable broth (made of celery, carrot, onion, bay leaf, pepper, and olive oil) 1/2 a cup of dry white wine 3 spoonfuls of Olive oil Salt and black pepper, to season 2 spoonfuls of butter 30g of bottarga powder 20g […]
Salad with pineapple and Trikalinos Bottarga
INGREDIENTS Cucumber Cream 1 piece of cucumber with skin, but seedless 100 gr. of yoghurt ( 0-2 % fat ) 10 mint leaves 1 medium pineapple, cut in 1 cm slices 1 teaspoon of bottarga powder 2 tablespoons of olive oil Salt and pepper Horseradish Cream 30g . of horseradish 10 sprigs of chives 10 […]
Bottarga and crab (in its own broth)
INGREDIENTS 4 medium sized crabs (fresh or frozen) 4 teaspoons of bottarga powder 1 large onion (finely chopped) 1 tsp of grated ginger ½ of a fennel (finely chopped) ½ a clove of garlic (finely chopped) 1 glass of Malagouzia wine (or Chardonnay) 150 ml of water 2 tbsp of butter 4 tbsp of extra […]
Trikalinos Natural Sea Salt Brownie
INGREDIENTS 300 g of bitter chocolate 160 g of butter 4 eggs 300 g of sugar 200 g of flour 1 pinch of Trikalinos Natural Sea Salt PREPARATION Turn the oven on 160°C. Put butter and chocolate together in a basin and place over a pot with warm water, to melt. Add the sea salt […]
AMUSE BOUCHE TREAT ON MULTIGRAIN BAGUETTE SLICES
Strawberries, cream cheese and Bottarga INGREDIENTS 50 g of cream cheese 2 medium sized strawberries 10 thin slices of multigrain baguette 10 thin slices of bottarga PREPARATION Divide the cream cheese on the baguette slices and top with the strawberry and bottarga slices. Semi – dried figs and Bottarga INGREDIENTS 5 small sized semi […]
SUNNY SIDE UP EGGS WITH WILD ASPARAGUS AND TRIKALINOS BOTTARGA
INGREDIENTS (2 serves) 2 green asparagus cut in four 4 slices of bread 4 sprigs of chives, chopped 2 eggs 1 tablespoon of Trikalinos Bottarga Powder 8 fine slices of Trikalinos Bottarga Zest of a lime Freshly ground pepper 2 spoonfuls of Olive Oil 1 spoonful of butter PREPARATION Sauté the bread slices in butter, […]
BLACK LINGUINE, CHERRY TOMATOES, ASPARAGUS AND BOTTARGA POWDER
INGREDIENTS (serves 2) 200 g. black linguine (or regular pasta) 6 cherry tomatoes 6 asparagus, chopped 1 spoonful of bottarga powder 1 garlic clove, crushed extra virgin olive oil zest of a lime 1 spoonful of chopped chives salt & pepper PREPARATION Boil the linguine according to the cooking time suggested on the package. In […]
MARINATED SARDINES WITH AVGOTARAHO ESPUMA
INGREDIENTS 3 marinated sardine fillets Espuma 8 thin slices of avgotaraho 2 gr. of avgotaraho powder juice of a small orange juice of 1/4 of lemon 2 saffron stamens 4 geranium fleurs 8 tablespoons olive oil PREPARATION Place all the ingredients for the espuma in a food processor, except the olive oil, which has to […]