Mmmm - Tapenade
This recipe comes from the Mediterranean the Beautiful Cookbook. It goes over very well at parties, can be prepared well ahead of time, and kept for quite a while.
- 1 c Black olives, pitted
- 6 Anchovy fillets in oil, drained and chopped
- 2 T Capers
- 2 cloves Garlic, finely chopped
- Juice of one lemon
- 4-6 T Virgin olive oil
- 2 T Cognac
Process everything except olive oil and cognac. It should make a nice paste. Then add olive oil until it forms a spoonable mixture. Stir in cognac.
We serve it with melba toast and everyone goes nuts for it.
Yield: 2 Cups
- 2 Anchovy fillets
- 1 c Olive, black; chopped
- 4 ts Worcestershire sauce
- 1/2 c Mayonnaise
- 1/4 c Parsley, fresh; chopped - OR - 4 ts Parsley, dried; crushed
- 1/2 ts Salt
- 1 T Garlic; minced
- 3 T Basil, fresh; chopped - OR - 1 T Basil, dried; crushed
Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the mayonnaise and add all the rest of the ingredients, blending well. Cover and chill.
SUGGESTED DIPPERS: Scallions, French Bread, Seafood
Thomas A. Coonan <tcoonan@mindspring.com>
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