Messolonghi lagoon is an enchanting
hydro biotope, the largest of Greece, where the waters of the Acheloos
and Evinos river mixed with the sea waters of Patras bay and the Ionian
Sea. Protected by the Ramsar Convention and is Wildlife Refuge. As a
natural environment is unique. Exudes an amazing romance and regenerates
the senses and emotions. From this magical place comes the gold that is
eaten, and his name is avgotaraho ( bottarga).
It is a special product of the lagoons
Messolonghi-Aitolikou. The bottarga actually are the eggs of the female
mullet, the "Bafas" as it is called in the region, which washed with
water, salted with natural sea salt, dried under the sun, and sealed in
melted beeswax. Avgotaraho is considered by many, as the caviar of
Greece and is particularly loved to the Greeks. It is a product with
very high nutritional value which has fanatic lovers worldwide. Today
the bottarga of Messolonghi is a product with protected origin PDO.
The manner of preparing the bottarga has not changed for centuries and the anglers learning the same technique from grandfather to grandfather. Essentially, each bottarga is unique. The production of bottarga that is PDO is very small, about 600 -700 kg per year.
The manner of preparing the bottarga has not changed for centuries and the anglers learning the same technique from grandfather to grandfather. Essentially, each bottarga is unique. The production of bottarga that is PDO is very small, about 600 -700 kg per year.
The bottarga from the eggs of Bafas
considered as a product with rare tasty value. It is a natural product,
directly from nature. Beyond a delicacy, the bottarga, according to a
recent survey Harokopio University, has great nutritional value, as it
contains a significant amount of vitamin E, three to four times higher
than eggs. It is also particularly rich in omega-3 polyunsaturated
fatty, selenium and containing vitamins A, B, C, iron and calcium.
Some useful Tips: Carefully remove the
wax with the help of a knife. Then cut it into thin slices with a knife
without teeth, not to break the eggs. Use it as an appetizer on bread
with a little butter. It is also excellent with boiled eggs or a salad
with avocado, white onions, olive oil, lemon juice and lot of pepper.
As appetizer combined perfectly with ouzo or white wine.
As appetizer combined perfectly with ouzo or white wine.
His flavor requires strong palates. The
bottarga melts in the mouth, leaving a gentle taste of fish and iodine.
The first bite you might find it strange, but the second is a real
revelation.
And a recipe...
SPAGHETTI WITH CHILLY PEPPERS, LIME AND BOTTARGA
Ingredients
• 250gr spaghetti
• 2 small red chili peppers, thinly sliced
• 1 clove garlic, finely cut
• 2-3 Tbsp olive oil
• 1 lime, juice and zest
• 2 tsp lemon zest
• 1-2 Tbsp chives, chopped
• 10 slices of bottarga
Ingredients
• 250gr spaghetti
• 2 small red chili peppers, thinly sliced
• 1 clove garlic, finely cut
• 2-3 Tbsp olive oil
• 1 lime, juice and zest
• 2 tsp lemon zest
• 1-2 Tbsp chives, chopped
• 10 slices of bottarga
Instructions
Boil spaghetti according to package directions.
Heat olive oil over medium heat, add chili peppers and garlic and sauté for 1 minute.
Add drained spaghetti and stir. Remove from heat.
Drizzle with lime juice, sprinkle with lime-lemon zests and chives, add bottarga and mix.
Serve immediately.
Enjoy it with a glass of chilled white wine! Heat olive oil over medium heat, add chili peppers and garlic and sauté for 1 minute.
Add drained spaghetti and stir. Remove from heat.
Drizzle with lime juice, sprinkle with lime-lemon zests and chives, add bottarga and mix.
Serve immediately.
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