Leon lianide's tarama salata
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; quartered |
| 1 | Garlic clove | |
| 1 | Parsley sprig | |
| 1 | cup | Tarama* |
| 8 | slices | Firm white bread; soaked in water and squeezed dry |
| 1 | cup | Light olive oil |
| 3 | Lemons; juice of | |
| 3 | Greek black olives | |
| 1 | small | Lemon; sliced |
| 1½ | tablespoon | Pistachio nuts; chopped |
Directions
With metal blade in place, add onion, garlic and parsley to the beaker.
Process, turning on and off, until onion is evenly chopped. Add tarama and bread. Process until evenly mixed, about 10 seconds. Continue processing and slowly drizzle the olive oil and lemon juice through the feed tube.
Transfer to a serving dish. Chill at least 2hours. Garnish with black olives and thin slices of lemon sprinkled with chopped pistachio nuts. The lemon can be sliced in the food processor using the slicing disk and the nuts can be chopped using the metal blade. keep refrigerated until ready to serve. Makes about 3½ cups.
*Tarama is mullet roe from Greece. It is available at sp[ecialty food markets.
Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart" by James Beard and Carl Jerome
NOTES : This spread is perfectly delicious when accompanied by toast points or celery. Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Dec 30, 1997