1 packet of Petoura Bio Agrozimi (500 g)
2 tablespoons Grey Mullet Bottarga Powder
8 tablespoons of olive oil 3.000BC Bio
1 cup of finely chopped leek
½ of lemon both juice and zest salt and freshly ground pepperhale
Sea salt from Mesologgi
Boil the Petoura-pasta according to the instructions on the package. Heat 4 tablespoons olive oil over a medium flame and sauté the leek for 8-10 min, until smooth. Add the salt and pepper. Mix Avgotaracho with the lemon juice and 4 tablespoons olive oil. Strain the spaghetti, add the leek, stir, add the avgotaraho and mix. Sprinkle the lemon zest and a generous amount of pepper. Serve immediately.
Good luck and guten Appetit!