Greek Avgotaraho Pasta (Bottarga Recipe)

Avgotaraho is Greek bottarga: the roe sac of the grey mullet, salted, dried and sealed in beeswax, best known from the lagoons of Messolongi. Its texture is firm and slightly waxy and its flavour intensely savoury and briny. Grated over pasta with garlic, lemon and olive oil, a little goes a long way.

Serves: 2 | Prep: 10 min | Cook: 15 min

Ingredients

  • 200 g spaghetti or linguine
  • 40 to 60 g avgotaraho, wax removed
  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • Pinch of chilli flakes (optional)
  • Zest and juice of half a lemon
  • 2 tbsp fresh parsley, chopped
  • Black pepper

Method

  1. Cook the pasta in salted water until al dente. Keep a cup of the cooking water.
  2. Warm the olive oil in a large pan and gently cook the garlic and chilli for 1 to 2 minutes without letting the garlic brown.
  3. Add the drained pasta, the lemon juice and zest and a splash of cooking water and toss until glossy.
  4. Take the pan off the heat and finely grate in about two-thirds of the avgotaraho, tossing well.
  5. Serve with the rest of the avgotaraho shaved on top, plus parsley and black pepper.

Tips

  • Add the roe off the heat: cooking it makes it grainy and bitter.
  • Season with salt carefully; avgotaraho is already salty.
  • Peel the wax off only the part you are using, and wrap the rest tightly in the fridge.

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