Tapenade (prodigy)
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Recipe by: daÏna
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/2 c Nicoise olives, pitted
6 Anchovy fillets
- cleaned, rinsed drained
1 1/2 tb Capers
1 Garlic clove
- peeled and crushed
1 Lemon, juiced
4 tb Olive oil
Freshly ground pepper
2 tb Fresh basil, minced
Tapenade is a wonderful olive sauce from the south of France. It is
delicious on French bread or with crudites and can also make a
delicious sauce for grilled meats and fish.
PLACE EVERYTHING IN A BLENDER except the basil and blend on high
speed. Add more olive oil if too thick. Pour into a bowl and stir in
the basil. This will keep for 10 days.
Makes 1 Cup
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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