| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 6 |
|
Anchovy fillets, soaked in milk overnight, patted dry |
| 2 |
tb |
Anchovy paste |
| 1 |
c |
Pitted olives (Gaeta, Calamata or black) |
| 1/4 |
c |
Capers, roughly chopped |
| 3 |
tb |
Dijon mustard |
| 3 |
tb |
Red wine vinegar |
| 1/2 |
c |
Extra virgin olive oil |
| 1/2 |
sm |
Red onion, roughly chopped |
INSTRUCTIONS
In a food processor, blend all ingredients until a smooth, homogenous paste
is formed (about 2 minutes). Tapenade may be refrigerated several weeks,
well wrapped.
Yield: 2 cups
Posted to MC-Recipe Digest V1 #335
Recipe by: Molto Mario
From: "suechef@sover.net" <suechef@sover.net>
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
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