| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 6 | Anchovy fillets, soaked in | |
| milk overnight patted | ||
| dry | ||
| 2 | T | Anchovy paste |
| 1 | c | Pitted olives, Gaeta |
| Calamata or black | ||
| 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 |
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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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 18
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 1586.9mg
Potassium: 89.7mg
Carbohydrates: 4.7g
Fiber: 2.3g
Sugar: <1g
Protein: 2.9g