Spaghetti with Greek avgotaraho

For all Greek Gourmet  AVGOTARAHO lovers, a recipe for spaghetti with the Greek Bottarga.

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500 gr.  spaghetti
25 slices of avgotaraho
8 tablespoons of olive oil
1 cup of finely chopped leek
½ of lemon both juice and zest
salt and freshly ground pepper


Boil the spaghetti according to the instructions on the package.
Heat 4 tablespoons olive oil over a medium flame and sauté the leek for 8-10 min, until smooth.
Add the salt and pepper. Cut the avgotaraho in thin, transparent slices and mix with the lemon juice and 4 tablespoons olive oil.
Strain the spaghetti, add the leek, stir, add the avgotaraho and mix.
Sprinkle the lemon zest and a generous amount of pepper.
Serve immediately


Cut the avgotaraho in thin slices earlier but keep it firmly tight with plastic wrap in the fridge.
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