Tapanade (black Olive Paste)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian5 | 1 | Servings |
INGREDIENTS
| 6 | Anchovy fillets | |
| Milk, for soaking | ||
| 2 | T | Anchovy paste |
| 1 | c | Pitted gaeta, calamata or |
| black | ||
| olives | ||
| 1/4 | c | Capers, roughly chopped |
| 3 | T | Dijon mustard |
| 3 | T | Red wine vinegar |
| 1/2 | c | Extra-virgin olive oil |
| 1/2 | Red onion, roughly chopped | |
| Fat, 1/2 Other Carbohydrates |
INSTRUCTIONS
Soak the anchovy fillets in milk overnight. Pat dry with paper towels. In a food processor, blend all ingredients until a smooth, homogenous paste is formed (about 2 minutes). Tapenade may be refrigerated for several weeks, well wrapped. This recipe yields 2 cups. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5670) Per serving: 1164 Calories (kcal); 117g Total Fat; (89% calories from fat); 18g Protein; 14g Carbohydrate; 20mg Cholesterol; 1757mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 366
Calories From Fat: 288
Total Fat: 32.8g
Cholesterol: 30.6mg
Sodium: 2908.1mg
Potassium: 296.4mg
Carbohydrates: 5.2g
Fiber: 2.5g
Sugar: <1g
Protein: 13.4g