Avgotaracho (bottarga) of Messolonghi with tsipouro (grape spirit)

Ingredients

• 80g avgotaracho of Messolonghi

• 5 acorn-shaped cherry tomatoes

• 5 wild rocket leaves

• Capers, chopped

• Lemon slices

• Cracked peppercorns

Method

Cut the avgotaracho and remove the wax. Cut it into thin slices and place it in the fridge to harden for 1 to 1,5 hours. Then, lay lemon slices on a plate, put cherry tomatoes that have been slightly cooked in a frying pan and spread the avgotaracho.

Then add the pepper, chopped capers, a few drops of olive oil and a few wild rocket leaves.

A few words...

Avgotaracho (bottarga) is known as a delicacy and a fishery product since ancient times, but its official recording begins in 1668. It’s made from the eggs of the females of the species Mugil cephalus, also known as the Common Mullet, or “bafa” as the locals call it, which abounds in the Messolonghi-Aitoliko lagoon.

Avgotaracho is exclusively produced by fishery cooperatives in the Messolonghi lagoon and it is the sole Greek fishery product that has been registered as Protected Designation of Origin (PDO), and only the second in all of Europe.

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