Tagliatelles with Shaved Greek Botargo

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Botargo, or avgotaraho, has been a luxurious local food since at least the Byzantine era. Most Greek avgotaraho comes from the marshlands on the western coast of mainland Greece. This pasta dish is exquisite and very simple to prepare.

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Tagliatelles with Shaved Greek Botargo

By Diane Kochilas

Cook Time 10

Servings

Lent / Fasting, Main Courses, Pasta, Recipes

Cook Time 10

Servings

Lent / Fasting, Main Courses, Pasta, Recipes

Ingredients

½ kilo 1lb tagliatelles or other ribbon-shaped pasta
6 tbsp extra virgin Greek olive oil
Freshly ground black pepper
Grated zest of 1 lemon
Greek avgotaraho botargo thinly sliced or crumbled*

Instructions

Bring a pot of salted water to a rolling boil and cook the pasta til al dente. Drain.
Toss the pasta with olive oil, botargo, pepper and lemon zest. Garnish with a little extra botargo and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Tagliatelles with Shaved Greek Botargo