Before you run to your kitchen to make the best appetizer in the the world (Greek Taramasalata *recipe below) send your best international recipe to me (annecsage@tangodiva.com) and I will post it in Tango Diva magazine - the premiere on-line women’s travel magazine. Depending on the amount of recipes I receive (and how tasty they are) your recipe could be showcased under the recipes section of Tango Diva. And as an automatic reward for sharing…here is my favorite appetizer/meal/breakfast, lunch, and dinner
Oh yeah! One more thing…provide a little history of the recipe (which region of the world it is from, how to serve it, why you love it…) If there is anything that can make a wonderful recipe even better, it is a story to go along with it!!
TARAMASALATA
This traditional Greek recipe is the perfect antipasti! It only takes minutes to prepare and once is it chilled, spread it on top of French bread and be prepared for a lifelong of cravings for Taramasalata from this point on…
Recipe:
Total Time: 1-1/4 hours
Preparation Time: 15 minutes
Chilling: 1+ hours
Several slices French bread
1/4 cup lemon juice
1/2 cup tarama (carp roe)
3/4 to 1 cup olive oil
2 T. finely chopped onion or garlic
Since loaves of bread differ greatly in size, this recipe does not specify the number of slices needed; ultimately, you will need one cup of soaked and squeezed bread to make the pate.
Trim the crusts from several slices of French bread or other good-quality whitle bread. Soak the slices in water and squeeze dry. Lightly pack the soaked bread into a measuring cup. You will need one cup in all.
Put the soaked bread and tarama into a blender or food processor and blend at medium speed until smooth. Without stopping, add the onion or garlic, then the lemon juice; then pour in the olive oil in a thin stream until the mixture is pale pink and the texture of mayonnaise. Turn the taramasalata into a serving dish, cover lightly, and refrigerate for at least an hour before serving.
Recommendations:
Serve chilled on fresh sliced French bread…enjoy
