Ouzo is a Greek spirit with various uses in modern gastronomy. It has its roots in tsipouro and is the work of monks on Mount Athos.
Ouzo is associated with seafood, Aegean islands and Greek summer. It is probably the most popular Greek spirit, with a strong presence and exports in many countries and is first in the preferences of the public visiting Greece.
What is its place in gastronomy and how can ouzo contribute in its popularity and be highlighted simultaneously?
Where did it get its name from
There are many theories about the origin of ouzo.
According to the mainstream, the word derives from the Italian phrase “Uso di Massalia” which means “for use in Marseille”.
Marseille was one of the first places where Greece exported silk. On the boxes shipped there, the phrase “Uso di massalia” was written to indicate the destination.
Once upon a time a pasha who was drinking a spirit with anise, it is being rumoured that he enjoyed it so much that he exclaimed, “But this is Uso di Massalia!”, meaning that it is as flavorful as the products sent to Marseilles.
How is ouzo produced
Ouzo is a spirit that can be found all over Greece, with the main representatives being Lesvos, Tyrnavos, Volos, but also regions such as Kalamata and Larissa.
It is a product of distillation, as grain alcohol and aromatic seeds are harmoniously combined, with the characteristic aroma of anise predominating.
In addition to anise, other aromatics which can be added such as fennel, mastic, nutmeg, star anise and others. Its preparation is traditionally made in copper vats with constant rain-checks, so that the result is the desired one.
On many well-known ouzo labels, we come across the indication 100% distillation. This is also the best version of the Greek spirit. There are also recommendations with ouzo spirit mixed with alcohol, water and perfumes.
How we drink ouzo
We usually serve it in a specially designed, tall glass and it is consumed neat, with ice or diluted with water or fruit juices, mainly citrus fruits.
Its characteristic is the well-known “cloudiness”, as with the addition of water the temperature of the distillate and its alcoholic strength decrease, with the result that we can distinguish with naked eye its oils, hidden until before in the distillate.
Ouzo & Gastronomy
It has prevailed, and not without reason, that ouzo is the best accompaniment of sea food. The distinguished aroma of anise and the saltiness of seafood is literally an excellent combination.
However, we can use it in many other ways besides pairing it with seafood, raw or cooked.
It matches well with poultry, marinades and sauces, while it lends a hidden aroma and freshness to meatballs, tomato sauce, tzatziki and pasta with fish or shellfish.
It is ideal in cooking to flambé it, that is, to remove as much alcohol as possible, mainly preserving its aroma, as it can become bitter in intense boiling or sautéing. Also, in recent years, has gained a prominent position as a main ingredient in Mediterranean cocktails.
But above all, let’s not forget to enjoy responsibly and in moderation!
Tagliolini with cuttlefish ink, scallops & mussels seafood broth flavored with ouzo, Kozani saffron and fennel
A Mediterranean recipe with an abundance of aromas, as the seafood is harmoniously combined with the flavors of ouzo, the minerality of cuttlefish ink and the intensity of Kozani saffron.
Ingredients
- 150 gr tagliolini or other pasta with cuttlefish ink (ideally a handmade pasta fresca)
- 12 cleaned mussels
- 6 scallops in shell well washed (alternatively we may use clams)
- 500 ml fish stock
- 2 tablespoons olive oil
- 1/2 dry onion finely chopped
- 1 fresh onion, finely chopped
- finely chopped fennel
- 30 ml ouzo
- 4-5 strands of Kozani saffron
- 1/2 orange zest
- chopped fennel
- Salt and pepper
- 40 gr frozen butter
Cooking instructions
In an open saucepan, saute the onions, fennel and garlic for 2-3 minutes with olive oil. Add seafood and mix.
Pour ouzo, close with a lid and let them crack open.
Remove seafood, add the stock and saffron and boil for 5 minutes. Boil the pasta in the broth for 2 minutes less than the time indicated on the package.
When the mixture is ready, add seafood again, season with salt and pepper, mix well and remove from heat.
Knead with butter and flavor with orange zest and fennel.
Mix gently by using forceps and serve.
Decorate the dish with drops of olive oil and fresh pepper.
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