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95
PER L’APERITIVO
Per 4 persone
200 g di uova di merluzzo
o di carpa
succo di un limone
10 cl di latte
1 grossa fetta di pane bianco
raffermo
10 cl di olio d’oliva
sale e pepe q.b.
Togliere la crosta dal pane e bagnarlo con il latte.
Mettere nella bacinella le uova di pesce, il pane dal
quale avrete tolto l’eccesso di latte, sale e pepe.
Frullare per circa 5 secondi fino ad ottenere un
composto omogeneo. Aggiungere l’olio poco alla
volta dal foro per i liquidi del coperchio: il tarama
deve avere la consistenza di una maionese. Versare
il succo di limone, correggere se necessario di sale
e pepe e dare 4/5 impulsi.
Da servire su blinis caldi o su fettine di pane
tostato.
Tarama
Preparazione: 10 minuti
Per 4 persone
1 piccolo cetriolo
2
1
/2 vagetti alla greca
1 spicchio d’aglio
2 cucchiai di olio d’oliva
1 cucchiaio di aceto di vino
1 ciuffo di menta
sale e pepe q.b.
Togliere la buccia del cetriolo e tagliarlo a cubetti di
2 cm circa. Metterlo nella bacinella e dare 5 impulsi.
Mettere il cetriolo tritato a scolare un colino con il
sale per 30 minuti.
Asciugare il cetriolo in un canovaccio. Nella bacinella
tritare lo spicchio d’aglio, poi aggiungere lo vaget-
ti, la menta, l’olio d’oliva e l’aceto e dare 2/3
impulsi. Aggiungere il cetriolo, pepare e dare di
nuovo 2/3 impulsi.
Servirlo ben fresco su pane tostato o per accom-
pagnare pesci freddi o affumicati.
Tzatziki
• Preparazione: 15 minuti + 30 minuti
97


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