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 […]
BRUSCHETTA WITH AVGOTARAHO
INGREDIENTS (serves 4) 15 slices of avgotaraho 3/4 cup of celery 15 medium-sized cherry tomatoes 2 tablespoons of olive oil 1 teaspoon of freshly ground pepper juice of 1 lemon 4 slices of dark bread or 8 rusks PREPARATION Finely chop the celery and the tomatoes. Mix with the salt, olive oil and lemon juice […]
AVGOTARAHO TORTILLAS
INGREDIENTS (serves 4) 8 small tortillas 3/4 cup of cream cheese 1/4 cup of strained yoghurt 1tablespoon of finely chopped dill 1 finely chopped green onion (only the green part) 8 medium-sized lettuce leaves (washed and dried) 1 medium-sliced cucumber 40 thin slices of avgotaraho PREPARATION Combine the cream cheese with the yoghurt, dill and […]
BROWN BREAD WITH CREAM CHEESE AND AVGOTARAHO
INGREDIENTS (serves 4) 8 thin slices of bread 1 cup of cream cheese 1 thinly sliced cucumber 24 slices of avgotaraho 1 ½ tablespoons of capers 1 teaspoon of oregano PREPARATION Spread the cream cheese on the bread slices. Top with cucumber slices. Add 3 to 4 avgotaraho slices to each piece of bread. Sprinkle […]
FOIE GRAS TERRINE WITH TRUFFLE AND AVGOTARAHO
INGREDIENTS (serves 4) 4 large slices of foie gras (340 gr.) 1/4 teaspoon of salt 1 pinch of pepper 1 pinch of sugar 1 sprig of rosemary 1 sprig of oregan 1 goblet of Metaxa brandy 20 thin slices of truffle 20 slices of avgotaraho PREPARATION Remove fibres from the foie gras if any. Marinate […]
ZAFEIRI’S TRAHANAS (FRUMENTY)
INGREDIENTS (serves 4) 3/4 cup sweet frumenty zest of 1 lime or half of a lemon 10 thin slices of avgotaraho ½ teaspoon of freshly ground pepper PREPARATION Boil 1 litre of water, add the frumenty and the zest and cook until the soup thickens. Cut the avgotaraho into transparent slivers or small cubes. Add […]