Naturally Greek

Artisan food products from the heart of the Mediterranean

528 Wrighwood Chicago IL. 60614 USA

(773) 549-6211

Our goal at Naturally Greek is to bring to market the best products from Greece. Pure and high quality products that exemplify artisan production and are authentic and earth-driven. We have canvassed the Greek countryside in search of farmers and growers who embody this spirit and have a passion and deep connection with their land. We are committed to making Naturally Greek a brand synonymous with outstanding quality and with food products that capture and honor the essence of the Mediterranean lifestyle and diet.

Pasta with Naturally Greek Avgotaraho Messolonghiou


There a re numerous recipes for pasta with avgotaraho. Almost all of them use avgotaraho as an add-on ingredient topping the pasta. This recipe transforms the avgotaraho into a rich creamy sauce by emulsifying the (fish) eggs with olive oil like we do the mayonnaise. The result is a mouthwatering experience.

Ingredients  (for 4 people as a main course)

  • 1 pound (500g) pasta (any pasta)
  • 5 oz (150g) Na
  • turally Greek Avgotaraho Messolonghiou
  • Naturally Greek extra virgin olive oil
  • finely chopped garlic (1-2 cloves)
  • 50cl of dry white wine
  • 20cl of sweet white wine
  • zest of a lemon
  • pepperoncino or red pepper flakes
  • finely chopped parsley

Preparation

We place the garlic and the pepperoncino or the flakes in a hot saucepan where we have already put two spoons of olive oil.
We sauté the garlic for 20-30 seconds and we throw in the white wine stirring with a flat wooden spatula. As soon as they emulsify (the olive oil with the wine) we bring the heat to low and let simmer until the wine has almost evaporated. Then we let it cool down.
We place the avgotaraho, cut in thick pieces, in a food processor and add a bit of olive oil. 
We process with the knife for a few seconds until the avgotaraho has become a thick paste.
We now throw in the lemon zest and the sweet white wine, continuing the processor for a few more seconds, we end up with a yellowish cream.
Meanwhile, we have put the pasta in salted boiling water and have little more than three minutes to finish boiling.
We bring all the avgotaraho cream from the processor to the saucepan and with the wooden spatula we work the cream in the olive oil until all the olive oil has fused into the avgotaraho cream.
As soon as the pasta is ready, we lift it from the pot with our pasta forks and after letting the excess water drop, we place it in the pan, we drop the chopped parsley, turn them all together, a couple of twists of the pepper mill, a splash of olive oil, and straight to the plates.