BRUSCHETTA WITH BOTTARGA (AVGOTARAHO) Recipe

BRUSCHETTA WITH BOTTARGA (AVGOTARAHO)

Copy & Paste into your blog!

Ingredients

15 Slices of Trikalinos Grey Mullet Bottarga (Avgotaraho in Greek)

3/4 cup of celery

15 medium-sized cherry tomatoes

2 tablespoons of olive oil

1 teaspoon of freshly ground pepper

Juice of one lemon

8 barley rusks

 

How to make BRUSCHETTA WITH BOTTARGA (AVGOTARAHO)


Finely chop the celery and the tomatoes. Mix with olive oil and lemon juice (add salt if you want) and divide the mixture over the rusks. Cut a big slice of Trikalinos avgotaraho, remove the protective wax and then cut  thin slices. Lay 2-3 slices of avgotaraho over the vegitables. Grind pepper over the avgotaraho and spinkle with a few drops of olive oil.

Tip: you may mix all the ingredients (exept the rusks) and place the mixture over a green salad.

Elina
Question from the Chef

“What do you know about Bottarga? How do you like Bottarga?”

  • honeynbutters
    honeynbutters says

    I know nothing about Bottarga. I just wiki'd it and it says it's a poor man's caviar. I love caviar! Where can I buy some?

  • Elina
    Elina says

    Hello honeynbutters. As a matter of fact it is not that cheap (around $150 1/2 L)! I use always Bottarga "TRIKALINOS" that I buy in Greece because is less salty and softer.It is a natural product without preservatives, with high nutritional value and pleasant long-lasting aftertaste. In US you can contact "The Rogers Collection" http://therogerscollection.com/Meat/meat.htm

  • honeynbutters
    honeynbutters says

    That is expensive, although probably just like caviar you only need a little bit. Thanks for the info, I'm going to have to try this now :)

  • gourmegr
    gourmegr says

    you can check at Trikalinos website www.trikalinos.gr to find a sales point or I think you can order through their website too... it's the best of it's kind!!! great quality and a long tradition in bottarga making...

Register or login to add a comment!

Share