BRUSCHETTA WITH BOTTARGA (AVGOTARAHO) Recipe
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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.