| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian5 |
1 |
servings |
INGREDIENTS
| 6 |
|
Anchovy fillets |
|
|
Milk; for soaking |
| 2 |
tb |
Anchovy paste |
| 1 |
c |
Pitted gaeta; calamata or black |
|
|
; olives |
| 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
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; 22 Fat;
1/2 Other Carbohydrates
Recipe by: Mario Batali
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