Quite often, outside Greece, it's difficult to find the main ingredient in this recipe, the Taramas. This is specially hard in Italy.
Taramas are preserved fish eggs, generally cod eggs but also carp eggs, one of the most precious quality. It's a kind of mullet very fresh and not too salty.
These eggs have not treated have a natural off-white color and the pink to orange candy color we know is only due to food coloring that is added from 1950 to make it more attractive and palatable, as told by the author of the blog greAT MANGIARE GRECO.
Taramosalata is very good and beloved by Greeks. Me too, I like it a lot and cause it always reminds me of summer and Greece, one of my places of the heart. It is so good that it is a pity it is little known in Italy and almost impossible to prepare for the difficulty to find the main ingredient, Taramas.
But, behind a suggestion of my daughter Annalaura now I can prepare a version made from lumpfish roe that, despite being an imitation, approaches it enough to make me remember it without regret.
Ingredients: 1 small jar of lumpfish roe, red onion and garlic (or shallots), olive oil, ½ lemon, crumb of stale bread.
In a large and deep bowl combine with lumpfish roe the same volume of chopped shallot or onion and garlic ( if you ike it). Cover with olive oil and whisk everything as for a mayonnaise adding oil little by little. You can also use the blender. (Just like mayonnaise, this sauce would go crazy. In this case filter the oil and start again).
When the sauce becomes thick, add bread crumbs soaked in water and finely chopped and whisk it with the rest and then, with caution, add the juice of ½ lemon. The crumb will adjust the consistency of the sauce making it more soft and smooth and will help to get rid of the feeling of fat.
The oil should be as tasteless as possible, so not to overpower the scent of Taramas. For this reason choose a lite oliv oil or a seed oil.
Serve garnished with olives, capers and lemon slices and accompanied by crackers or pitas in the absence of Arab bread or toasted bread Carasau
Taramas are preserved fish eggs, generally cod eggs but also carp eggs, one of the most precious quality. It's a kind of mullet very fresh and not too salty.
These eggs have not treated have a natural off-white color and the pink to orange candy color we know is only due to food coloring that is added from 1950 to make it more attractive and palatable, as told by the author of the blog greAT MANGIARE GRECO.
Taramosalata is very good and beloved by Greeks. Me too, I like it a lot and cause it always reminds me of summer and Greece, one of my places of the heart. It is so good that it is a pity it is little known in Italy and almost impossible to prepare for the difficulty to find the main ingredient, Taramas.
But, behind a suggestion of my daughter Annalaura now I can prepare a version made from lumpfish roe that, despite being an imitation, approaches it enough to make me remember it without regret.
Ingredients: 1 small jar of lumpfish roe, red onion and garlic (or shallots), olive oil, ½ lemon, crumb of stale bread.
In a large and deep bowl combine with lumpfish roe the same volume of chopped shallot or onion and garlic ( if you ike it). Cover with olive oil and whisk everything as for a mayonnaise adding oil little by little. You can also use the blender. (Just like mayonnaise, this sauce would go crazy. In this case filter the oil and start again).
When the sauce becomes thick, add bread crumbs soaked in water and finely chopped and whisk it with the rest and then, with caution, add the juice of ½ lemon. The crumb will adjust the consistency of the sauce making it more soft and smooth and will help to get rid of the feeling of fat.
The oil should be as tasteless as possible, so not to overpower the scent of Taramas. For this reason choose a lite oliv oil or a seed oil.
Serve garnished with olives, capers and lemon slices and accompanied by crackers or pitas in the absence of Arab bread or toasted bread Carasau
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