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AVGOTARAHO CANAPÉS
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 two avgotaraho slices. Mix the honey with the balsamic vinegar and using a toothpick, drizzle
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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 and divide the mixture over the bread slices or over the rusks. Cut the avgotaraho in thin slices and lay them over the vegetables. Grind pepper over the avgotaraho and sprinkle with a few drops of oil.
Tip: you can also mix all the ingredients (except the dark bread or the rusks) and add the mixture to a green salad.
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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 the green onion. Spread the mixture on the tortillas. Lay the lettuce, cucumber and avgotaraho slices on top.
Roll up the tortilla.
Cut in slices, if desired.
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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 with capers and then with the oregano.
Tip: Can be served as an appetizer, accompanied with an aperitif, or as a light first course with the addition of sliced, hard-boiled egg.
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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 it with brandy, rosemary and oregan for 10 hours, so that the flavours mix. Place it in a terrine and bake for 15-20 min at 75°C. Remove from the oven, remove fat from the upper part of the terrine using kitchen paper. Leave to set in the fridge for 10 hours.
To serve you may either place avgotaraho and truffle slices on top or cut the content of the terrine in slices lengthwise and make layer upon layer of avgotaraho, terrine content and truffle. Accompany with Trikalinos Fleur de Sel Crystal sea salt.
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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 the avgotaraho and the pepper to the soup, stir, remove from heat and serve immediately.
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SPAGHETTI WITH AVGOTARAHO
INGREDIENTS (serves 4)
1 packet of spaghetti (500 g)
25 slices of avgotaraho
8 tablespoons of olive oil
1 cup of finely chopped leek
½ of lemon both juice and zest salt and freshly ground pepper
PREPARATION
Boil the spaghetti according to the instructions on the package. Heat 4 tablespoons olive oil over a medium flame and sauté the leek for 8-10 min, until smooth. Add the salt and pepper. Cut the avgotaraho in thin, transparent slices and mix with the lemon juice and 4 tablespoons olive oil. Strain the spaghetti, add the leek, stir, add the avgotaraho and mix. Sprinkle the lemon zest and a generous amount of pepper. Serve immediately.
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AVGOTARAHO AND YOGHURT DIP
INGREDIENTS (serves 4)
15 thin slices of avgotaraho
1 ½ cup of strained yoghurt
3 tablespoons of cream cheese
1/3 cup of orange juice
1 tablespoon of finely chopped fennel leaves
PREPARATION
Mix the avgotaraho and the orange juice with the help of a fork.
Add the remaining ingredients. Serve the dip in a bowl and accompany with raw, steamed or grilled vegetables.
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HERBED CITRUS VINAIGRETTE WITH BOTTARGA POWDER
INGREDIENTS
½ a cup of lemon juice
2 spoonfuls of orange juice 1 ½ cup of olive oil
1 spoonful of bottarga powder 1 spoonful of chopped parsley
1 tea spoon of chopped fennel lemon and orange zest
PREPARATION
Put all the ingredients together in a basin and stir until you will have a smooth sauce. Use the citrus vinaigrette as a salad dressing, with steamed or grilled fish, on boiled or baked vegetables, or as a topping on fish soup, lentil soup etc.
BAKED POTATOES WITH BOTTARGA POWDER, SESAME SEEDS AND LEMON ZEST
INGREDIENTS
1 Kilo of potatoes
1 lemon (juice and zest)
1 orange (juice and zest)
½ teacup of olive oil
1 glass of water
2 garlic cloves
1 spoonful of sesame seeds
2 spoonfuls of bottarga powder
2 spoonfuls of chopped fresh coriander
PREPARATION
Mix all the ingredients together in a baking tray except the bottarga powder and the fresh coriander. Bake at 180°C for an hour and a half. Serve the potatoes by pouring the bottarga powder and the coriander on top of each serving.
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 spaghetti, according to the instructions on the package. Heat the olive oil in a heavy sauce pan. Add the chilies and garlic and leave to warm up a little. Pour in the remaining ingredients except for the bottarga powder and the parmesan cheese. When the sauce thickens, add the spaghetti, stir and remove from the heat. Pour in the parmesan and the bottarga powder and stir well.
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