Pair bottarga with cumin-spiced grilled vegetables, feta cheese, lemony ladolemono dressing in this latest in the Bottarga series. Recipe below.
Chapters
0:00 How to balance bottarga’s intense flavor
0:32 Recipe demo
1:21 Ladolemono (Greek lemon vinaigrette) recipe ratio
1:54 What is bottarga?
2:15 Treating Myself to Demel’s advent calendar
Greek Grilled Vegetable Salad with Bottarga recipe
2 zucchini, halved and quartered
2 leeks, halved
2 tbps + 4 tbsp olive oil, separated
1 tbsp cumin
1 tbsp lemon juice
1 tsp fresh oregano, chopped
1/2 cup feta cheese
1/2 inch bottarga, sliced or grated
Score zucchini and brush with 2 tbsp olive oil, then sprinkle with cumin. Continue the same with the halved leeks. On a hot grill or pan, lay vegetables flat-side down until a char develops. Flip and continue cooking until preferred doneness is reached.
Chop into bite-sized pieces and dress with feta cheese and bottarga. Mix together lemon juice, remaining olive oil, and oregano. Drizzle over salad.
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What does bhara target pair well with? Well, that’s what we’re exploring in this B target series. And this recipe showcases a Greek spin on lightly spiced grilled vegetables. Betarget has an intense flavor. So, we’re balancing that with other intense flavors so the palette can concentrate on the nuttiness rather than the intensity. Oh, and hi, I’m Jenna. I like to demystify luxury foods and help you add a little opulence in your everyday life. So, hit that subscribe button if you’re a playful person who loves fancul food. This is one of my original recipes. To create the flavor balance for beta, I prepped the vegetables to absorb the spice so it could soak deep into the vegetables, not just the outer edges. I have the leaks and scored the zucchini. Then, sprinkled cumin and just cumin, although I think any cumin- based mix would be delightful here, and brushed it around with olive oil so it’s evenly distributed. Then the vegetables charred on a grill, which can be a cast iron skillet if you don’t want to or can’t grill. We want some caramelization of the zucchini and leaks. And cook until they’re soft all the way through or to your preferred dness. I didn’t want them completely limp, but also not al dente. Like I like it when zucchini is cooked through and creamy, but it quickly gets soggy and limp if it cooks too long. And now we add small bits of feta cheese. It’s creamy and tart, and pairs beautifully with that element. And finally, the dressing. Leato lemono is just lemon juice and olive oil with salt, pepper, and herbs like oregano blended into an emulsion. It’s a ratio of 4:1 of oil to lemon juice. So, it’s not abrasive or acidic, just bright and herby. I was dressing the salad by eye. So, the measurements are estimates. And I just kept adding more and more beta because everything else was so creamy and bright. And overall, I created this as an elegant way to present something as simple as zucchini and highlight the versatility of beta in something other than pasta. I assume you’re here because you know about betara and you want to eat more of it. But if you are still wondering what bara is, it’s cured fish eggs from the grey mullet that can be sliced, grated, or shaved. It has a nutty umami flavor like pushcido or parmesan. and I have a whole series of recipes and snacks to take full advantage of its uniqueness. So, check that out on the channel playlist. Speaking of luxury and playfulness, this is an advent calendar from Deml, which is a famous cafe in Vienna, Austria. Um, I was there for Thanksgiving a couple years ago. And this is the first time that I saw that advent calendars were a thing for adults. I thought they were just like a kids thing. So, I bought this for my mom. And, you know, Vienna is also known for coffee, so there was a lot of coffee treats in here. She does not like coffee. So, she was appreciative, but it like really wasn’t her vibe. I I was like, “This is my vibe 100%.” So, it’s October at this filming. I already have an advent calendar, and I’m not going to even wait till December. I am going to want this in November. There’s already so much to eat in December. I feel like I could appreciate this more if I’m not like overwhelmed with all that already, assuming you all know what advent calendars are. You get a beautiful little treat every day. What I like about this is there’s not even a list. Like usually they will um have a list of all the little treats. You don’t know what order they’re going to come in. Ooh la la. It’s already I don’t know if that’s going to be almonds or coffee beans. We’re just going to have to see. Anyhow, this shipped directly from the cafe in Vienna to New York. They overnighted it. I thought it would take at least a week. It took like 3 days from the time I ordered it. Like a kid on Christmas morning. Anyhow, I will do a rundown of when I open this up in November. So, uh, if you wanted to order this for yourself, you would have time to do that before Christmas. Stay tuned. And, uh, if you like fancy luxury foods, give me a follow. Let’s have some fun.
Dining and Cooking