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 […]
LENTIL SOUP WITH BOTTARGA
INGREDIENTS (serving 6 bowls) 500 g of peeled lentils 1 medium peeled onion 1 clove of garlic 1 bay leaf ½ cup of olive oil 1 liter of water 24 g. of sliced bottarga freshly ground pepper olive oil and chives to garnish PREPARATION Boil the lentils with onion, garlic, bay leaf and water over low […]
MARINATED ANCHOVIES WITH STRAWBERRIES AND ROCKET SALAD
INGREDIENTS rocket salad, 3 cups of tea 3 wide basil leaves, chopped 3 medium strawberries, sliced 8 marinated anchovy fillets 2 spoonfull of bottarga herbed citrus vinaigrette PREPARATION Follow the recipe of herbed citrus vinaigrette with bottarga powder, above mentioned . Mix in a bowl all ingredients and serve. TIP: Can also be served on […]
MARGARITA COCKTAIL
INGREDIENTS (1 serving) 1 1/2 oz tequila 1/2 oz premium triple sec (preferably Cointreau) 1 oz lime juice PREPARATION Rum the rim of a cocktail glass with lime juice, and dip in fleur de sel. Shake all ingredients with ice, strain into the glass, and serve.
RED MULLETS WITH BOTTARGA ESPUMA
ΥΛΙΚΑ ½ a kilo of red mullets juice of half an orange juice of half a lime 10 sprigs of fresh thyme 1 spoonfull of oil for sautéing 2 sp. of bottarga espuma (previous mentioned recipe) 1 pinch of fleur de sel PREPARATION Marinate the red mullets in the citrus juices and thyme for 5 […]
PEA SOUP VELOUTE WITH OLIVE OIL AND BOTTARGA
INGREDIENTS 1 k of peas 20 gr. of chopped dill 50 gr. of leek, finely chopped 50 ml of Malagouzia white wine Olive oil for sautéing Water, enough to cover the peas 12 drops of extra virgin olive oil 20g. of Bottarga, finely sliced pink peppercorns PREPARATION Sauté the leeks in olive oil. Once wilted, […]
GIOVANNI PASSERINI’S RAVIOLI WITH TRIKALINOS BOTTARGA
Pasta 800g flour (00 grade) 200g thin semolina 2 egg yolks 230g water Smoked fish stuffing Chop thinly 2kg sweet onions Let them melt with marrow at low heat during 3 hours When cold, add smoked mackerel fillets, crush the blend in a pestle Add ricotta and parmesan Fill and cook the raviolis Lemon preserve […]
SPAGHETTI WITH RED HOT CHILI PEPPERS, BOTTARGA POWDER AND LIME
INGREDIENTS 1 packet of spaghetti (500 g) 4 small red hot chilli peppers, smashed ½ a clove of garlic, smashed 2 limes, both juice and zest 2 spoonfuls of chopped chives 1 cup of spaghetti-cooking water 2 spoonfuls of olive oil 4 spoonfuls of grated parmesan cheese 4 spoonfuls of bottarga powder PREPARATION Boil the […]
AVGOTARAHO CANAPES
INGREDIENTS (serves 4) 20 thin slices of avgotaraho 10 thin baguette slices 5 dried apricots or figs, cut in half 1 ½ tablespoons of cream cheese 1 tablespoon of honey 1 teaspoon of balsamic vinegar PREPARATION Spread the cream cheese on the bread slices and top with either the apricot or fig half along with […]