Pasta “Striggolore” with Avgotaraho

Striggolore is a Greek, traditional kind of baked, hand-made pasta. It is made of meal, durum flour, water without any artificial preservative or salt. This variety comes from a small industry of hand-made pasta in Thessaloniki. I found it in a Delicatessen store in Athens and I decided to try it out. Of course, you can use any kind of pasta you like. Enjoy !

 

INGREDIENTS (4 persons)

1 pkg of “striggolore” pasta (500 g)

25 thin Avgotaraho slices (cut almost transparent)

8 tbsp of extra virgin Greek olive oil (EVOO)

1 cup of finely chopped leek

½ lemon, juice

Salt, freshly ground pepper

Fresh parsley for decoration (optional)

HOW TO:

Boil the pasta into salted water just for a few minutes (fresh pasta needs less boiling).

In a frying pan, heat 4 tablespoons olive oil on medium heat and sauté the leek

for 8-10 min, until smooth. Add salt and pepper.

Mix the avgotaraho with the lemon juice and 4 tbsp of the olive oil and let aside.

Strain the pasta, add the leek and stir.

Add the avgotaraho and mix. Sprinkle the pepper (and be generous).

Serve immediately on warm plates

(place the plates in the oven when the water for the pasta starts to boil).

It is an easy and quick recipe. I really hope you like it.

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Avgotaraho Messologiou The”Greek Caviar”

 

BOTARGO“, or “BOTTARGA“, or “BOUTARGUE“, or “AVGOTARAHO

Mediterranean delicacy.

Right out of the Messologi Lagoons, Avgotaraho is a world-wide known product.

It is one of the five fishing products that became PDO in Europe.

Connoisseurs call it “Lagoon’s gold” for its color but mostly for its market value.

 

 

 

Avgotaraho comes from the feminine flathead grey mullet “bafa”

in spawning season, that is late August-early September.

 

It is considered to be the “Greek Caviar”.

It was Lord Byron who made it famous in Europe, around 1824.

Science: “Medicine” for the heart

A Greek scientific research showed that this Mediterranean product is valuable for our health. Its inflammatory and antithrombotic effect forms a shield against cardiovascular diseases. It is an exceptional food product, full of proteins, amino acids, omega 3 fatty acids, vitamins A,B,C,E as well as iron and calcium.

Alimentary value:

15 gr. (1 slice) = 35 calories

How it is made:

In Greece, avgotaraho is produced primarily from the flathead mullet

caught in Greek lagoons, mainly from the Messologi area.

The whole mature ovaries are removed from the fish, washed with water,

salted with natural sea salt, dried under the sun, and sealed in melted beeswax.

BOTTARGA POWDER

Dehydrated, grated Bottarga. Natural product without preservatives,

with nutritional value and a pleasant long-lasting aftertaste.

Grey Mullet Roe Bottarga POWDER is produced exclusively from Grey Mullet Roe,

recognized as the best raw material for Avgotaraho production.

HOW TO USE:

Use it as “salt & pepper” (just a pinch) before serving: it will enhance the aroma

of boiled and grilled fish and make them a dish worthy of Michelin stars.

*Please follow my blog for some gourmet, Avgotaraho, easy & healthy recipes

that will leave your guests with open mouth…