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, […]
TRIKALINOS MARINATED SARDINE FILLETS AND TRIKALINOS MARINATED ANCHOVY FILLETS
Made of the purest ingredients, after careful selection of the best and freshest raw materials and with the exceptional Trikalinos care and quality, the Trikalinos Marinated Anchovy Fillets and Trikalinos Marinated Sardine Fillets are celebrating five years of successful marketing.
ZAFEIRIS’ TIP OF THE MONTH
Usage Tips To easily remove the protective wax, leave the Bottarga stick outside of the refrigerator for at least one hour before you cut it with a sharp knife. Keep the remaining waxed Bottarga in the drawer of the refrigerator, covering the exposed part with cling film.
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 […]
CHEF’S PASSERINI TRIKALINOS BOTTARGA RECIPE AT OMNIVORE 2011
Trikalinos Premium Grey Mullet Bottarga recently participated to the Deauville’s Omnivore Festival (20-22/02/2011), to which had the opportunity to communicate it’s brand and products to the Gastronomic world (Chefs, gastro-journalists, gastro-lovers) and had received a lot of flattering comments and appreciation, as well.