Taramosalata

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					                     TARAMOSALATA
                        Fish Row Dip
                        From: Thomy Iuppa

Ingredients

        4-5 oz of Tarama (Preserved Fish Row)
        ½ cup olive oil
        3-4 very finely sliced green onions
        ½ loaf dry French bread or bread rolls
        The juice of 4-5 lemons
        1-2 Tsp Pine Nuts

In a food processor put the Tarama and pine nuts and beat
till very smooth while slowly keep adding the olive oil and
at least half of the lemon juice. If it feels too stiff, add a few
teaspoons of water.

Soak the bread in water till it is really soft, and squeeze it
using a towel till no water is coming out of it at all. It should
feel and look dry and crumbly.

Add the bread in the Tarama mix a little bit at a time while
continue beating. Add the onions and if necessary - for the
taste - the rest of the lemon juice or a little bit more of olive
oil.

Serve with potato chips or fresh vegetables such as broccoli,
cauliflower, radishes or celery sticks, or crackers, or use as a
spread in sandwiches.
                                                      Version 2

                      Taramosalata
                          Carp Roe Dip

     Another classic of both the meze and the Lenten tables.
Taramosalata is creamy and rich, a perfect accompaniment for raw
                vegetables and toasted pita bread.

Ingredients

 4 thick slices of stale Italian or French bread, crusts trimmed
  off
 1/3 cup tarama (carp roe)
 2 scallions, trimmed and finely chopped
 1 garlic clove, minced
 1-2 pepperoncini, seeded and chopped
 1/2-1 cup extra-virgin olive oil
 Juice of 1/2-1 lemon

  1. Run the bread under the tap to dampen it,then squeeze it
     dry.
  2. Place the bread and tarama in a food processor fitted with
     a metal blade. Pulse it on and off for a few seconds to
     combine. Add the chopped scallions, garlic, and peppers
     and continue pulsing for a few more seconds. Drizzle in
     the olive oil and lemon juice, alternating between each and
     pulsing all the while, until the mixture is smooth and
     creamy.

  Yield: 6 servings

				
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posted:9/16/2012
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