Difficulty: Easy - for beginners
8 ounces tarama*
6-7 thick slices crustless stale white bread (French or Italian)
8 ounces extra-virgin olive oil
1 tablespoon red-wine vinegar
1 medium-size white onion, finely chopped or grated
1 teaspoon sugar
few Kalamata olives for garnish
1. Soak the bread in water. Squeeze out as much water as possible and leave on absorbent kitchen paper to dry thoroughly.
2. Into a food processor, place the onion, tarama, lemon juice, vinegar, sugar and bread.
3. Process until smooth, scraping down the sides of the containers. With the processor running, gradually pour the oil through the feeder tube. The oil must be added slowly enough so that is forms an emulsion.
4. Taste and add a little more vinegar, oil and lemon juice, if necessary. (If it is salty tasting or fish-like smelling, add lemon juice and oil very slowly.)
5. The finished consistency should be something like softly whipped cream, just firm enough to mound slightly when dropped from a spoon. The dip will tighten as it chills.
6. Scrape into a serving bowl and cover tightly. Chill for several hours before serving.
7. Garnish with a few Kalamata olives. Serve with crusty bread or pita wedges.