Free Recipe Leon Lianide s Tarama Salata
Recipe Type: Free Recipes
Recipe Preparation: chill
Cooking Ingredients for Leon Lianide s Tarama Salata Recipe
1 md Onion; quartered
1 Garlic clove
1 Parsley sprig
1 c Tarama*
8 sl Firm white bread; soaked in
-water and squeezed dry
1 c Light olive oil
3 Lemons; juice of
3 Greek black olives
1 sm Lemon; sliced
1-1/2 tb Pistachio nuts; chopped
Leon Lianide s Tarama Salata Preparation
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 3 1/2 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@POBOX.COM> on Dec 30, 1997
Cooking Temperature:
Recipe Serves: 1
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