Smoked Grated Bottarga by Stefos

Stefos’ smoked grated bottarga, or avgotaraho as we call it in Greece, is a premium quality product featuring a very strong flavor and an intriguing aroma full of sea notes.

stefos_bottargaIt is a moderately dehydrated, grey mullet roe, 100% natural without no preservatives at all.

It comes from the Messolonghi-Aitolikon lagoon, whose fish roe is considered a product of Protected Designation of Origin (PDO) according to EU regulations.

Stefos’ bottarga is smoked by natural smoke, following a traditional recipe and its distinctive yet delicate flavor places it at the top of selected gastronomy seafood products.

Bottarga, one the most valuable foods of the Mediterranean, is considered as the caviar of the South and has an equal nutritional and culinary value. The lagoon of Messolonghi-Aitolikon, located in the central west coast of Greece, is one of the most famous fishing areas in the world because of its valuable ecosystem, which hosts the famous grey mullet, the female of which offers the renowned bottarga.

The Stefos brothers learned the art of making bottarga the traditional way from relatives and fishermen, while they were growing up on the shores of the Messolonghi-Aitolikon lagoon. Nowadays, their company located next to the town of Aitolikon, includes very modern facilities, innovative equipment and it is designed in full accordance with the ISO 22000 – HACCP TÜV NORD food safety management standards.

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How to enjoy Stefos’ smoked, grated bottarga with vegetable tagliatelle and a yogurt sauce

stefos_bottarga_2.jpegThis is recipe of famous Greek chef Dina Nikolaou especially for the Stefos’ Company

Preparation time: 30 minutes

Serves 4

Ingredients: 2 medium carrots, 2 medium zucchini, 2 small cucumbers, ½ cup sundried tomatoes preserved in olive oil and cut into julienne strips

For the yogurt sauce: 4 tbsp. strained yogurt, 2 tbsp water, the juice of ½ orange, the juice of ½ lemon, salt and freshly ground pepper, ½ cup of thinly sliced fresh dill, 1/3 cup olive oil, 1 tsp. smoked grated bottarga


  • Wash and pat dry all the vegetables
  • Using a potato peeler, clean the carrots and cut them with the peeler into ribbons (or tagliatelle).
  • Repeat the same with the other vegetables to form zucchini and cucumber tagliatelle.
  • Transfer the courgette and cucumber tagliatelle into a big bowl filled with ice cold water and ice cubes.
  • Blanch the carrot tagliatelle into boiling salted water for 90 seconds.
  • Strain well and add them to the bowl with the ice cold water and the ice cubes.
  • For the yoghurt sauce, put the yoghurt and the water into a bowl. Add the lemon and orange juice. Season with salt and pepper. Add the fresh dill and mix well. Add the olive oil and stir.
  •  To serve, strain the vegetables well and wrap them in a kitchen towel to absorb the remaining water. Put all the tagliatelle and the julienned tomatoes on a serving plate and pour the yoghurt sauce over it. Sprinkle the grated smoked botargo over the salad.

Variation: You may serve the tagliatelle warm instead of cold. In that case, blanch the courgette and cucumber tagliatelle in boiling salted water for 30 seconds, strain them well and transfer them onto the serving plate.

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