The Mediterranean is the deep, blue heart that gives life to the countries that surround her. Chef John Manolatos of Cashion’s Eat Place joined us on our Flavors of the Mediterranean episode. Taramasalata is a popular dip in Greece. It might be fun to have a Greek themed party and to make this and Tzatziki.
8 oz Tarama (Krino's Brand)
1/4 c. White Onion, chopped
1/4 c Lemon juice
1 slice White Bread cut into 1 in. cubes
3 c. Olive Oil
1c. Water
1) Process Tarama, Onions, Lemon juice, until smooth
2) While food processor is running drizzle 2c. of olive oil in
3) Soak bread in water, squeeze until dry (catching water in a separate container) and add bread to processor
4) Add remaining olive oil slowly and all of water left from bread
1/4 c. White Onion, chopped
1/4 c Lemon juice
1 slice White Bread cut into 1 in. cubes
3 c. Olive Oil
1c. Water
1) Process Tarama, Onions, Lemon juice, until smooth
2) While food processor is running drizzle 2c. of olive oil in
3) Soak bread in water, squeeze until dry (catching water in a separate container) and add bread to processor
4) Add remaining olive oil slowly and all of water left from bread
5) Serve the Taramasalata with grilled Flatbread of Crackers (preferable
unsalted)
The Tarrama should be chilled for approx. 2 hours
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