| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tvfn |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Pitted green olives |
| 1 1/2 |
tb |
Capers, rinsed and drained |
| 1 |
|
Garlic clove |
|
|
Pepper to taste |
| 3 |
tb |
Extra virgin olive oil |
| 1 |
ts |
Grated lemon zest |
| 2 |
lb |
Small Yellow Finn or Yukon Gold potatoes, cooked and cooled to room temperature |
INSTRUCTIONS
Place olives and capers in a food processor. Pass the garlic clove through
a garlic press onto the olives and capers. Add the pepper. With the motor
running, slowly pour the oil through the feed tube and process until
smooth. Transfer to a bowl, stir in the lemon zest and adjust seasoning. To
serve: Slice potatoes into 1/8- inch slices and spread each slice with some
of the olivada. Arrange on a platter. Yield: 16 potato slices
Recipe by: TVFN CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9316
Posted to MC-Recipe Digest V1 #388 by "Ed Bauman" <BIRCHCREEK@msn.com> on
Jan 25, 97.
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