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
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1929 (100%)|
|Amt Per Serving||% DV|
|Total Fat 217.4g||290 %|
|Saturated Fat 30g||150 %|
|Monounsaturated Fat 158.6g|
|Polyunsanturated Fat 22.9g|
|Cholesterol 0mg||0 %|
|Sodium 120.5mg||4 %|
|Potassium 20.8mg||1 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.4g|
|Protein 0.3g||0 %|
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Calories per serving: 1929
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