Difference between revisions of "Alternative:Tapenade"
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== Ingredients == | == Ingredients == | ||
| − | *6 [[ | + | *6 [[Anchovy|anchovies]] |
| − | *1 tablespoon [[ | + | *1 tablespoon [[Caper|capers]], rinsed and drained |
| − | *1 cup (240ml) pitted black [[ | + | *1 cup (240ml) pitted black [[Olive|olives]] |
| − | *Extra virgin [[ | + | *Extra virgin [[Olive Oil|olive oil]] |
== Procedure == | == Procedure == | ||
# Blend the anchovies, capers and olives. | # Blend the anchovies, capers and olives. | ||
| − | # For this a [[ | + | # For this a [[Blender|blender]] is better than the traditional [[Mortar and Pestle|mortar and pestle]]. |
# Add a few tablespoons olive oil until smooth. | # Add a few tablespoons olive oil until smooth. | ||
| − | Serve on [[ | + | Serve on [[Toast|toast]] as an amuse-bouche, or with boiled [[Egg|eggs]], or with [[Feta Cheese|goats cheese]] and roasted [[Chili Pepper|peppers]], or on [[Pasta|potato gnocchi]]. |
{{Wikipedia|Tapenade}} | {{Wikipedia|Tapenade}} | ||
Revision as of 17:46, 5 April 2012
Tapenade is a traditional provencale paste of olives, anchovies and capers. Although some versions exclude the capers, the word tapenade has its origins in the provencale tapena (caper).
Ingredients
- 6 anchovies
- 1 tablespoon capers, rinsed and drained
- 1 cup (240ml) pitted black olives
- Extra virgin olive oil
Procedure
- Blend the anchovies, capers and olives.
- For this a blender is better than the traditional mortar and pestle.
- Add a few tablespoons olive oil until smooth.
Serve on toast as an amuse-bouche, or with boiled eggs, or with goats cheese and roasted peppers, or on potato gnocchi.
