Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Makaronia With Tarama

Makaronia With Tarama

  • (serves 4)
  • 200 gr. package of spaghetti
  • 1 cup of coarse bread crumbs
  • 1/4 cup finely chopped blanched almonds
  • 3-4 Tbsp. tarama (fish roe)
  • 1/4 cup chopped fresh parsley
  • 2 cloves of garlic
  • 1 shot of Ouzo
  • zest of 2 lemons
  • 1 tsp. dried Greek oregano
  • 1/3 cup extra-virgin olive oil
  • 1 clove of garlic, minced
  • 1/2 cup chopped fresh scallions
  • lemon juice to taste
  • scant tsp. of Boukovo (chilli flakes)
  1. Place a large pot of water on your stove and bring to a boil, season well with salt and cook for 6-7 minutes for al dente. In the meantime, add some olive oil into a small pan and add the breadcrumbs, almonds and lightly toast while stirring. Add the Ouzo, Tarama, garlic and stir for another minute or until the Ouzo has been absorbed. Take off the heat, add the chopped fresh parsley, scallions, lemon zest, oregano and adjust seasoning (add more tarama, more bread crumbs, zest or herbs)
  2. Once your pasta has cooked, drain and place back in the pot with the olive oil, garlic, bread crumb mixture and Boukovo and a good squeeze of lemon juice. Adjust seasoning (add any of the ingredients you feel needs accent and divide and serve).

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