By Meal
Taramasalata
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Ingredients Yield: about 2 cups Tarama 150 gr. (5 ounces) Stale bread 1 thick slice, 5 – 7 ½ cm (2 – 3 inches) wide, drizzled with water and squeezed Potato, boiled and peeled 1 medium Scallions, finely chopped 4 Pepperoncini, finely chopped 1 Extra-virgin Greek olive oil 125 – 185 ml (½ – ¾ cup) Lemons, juiced 2 Preparation Combine tarama, bread, potato, scallions, and pepperoncini in food processor. Pulse on and off for about 30 seconds. Slowly add extra-virgin Greek olive oil and lemon juice, continue pulsing until all ingredients are well blended and creamy. Serve chilled, garnished with parsley or an olive. |
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