Tapenade is a thick pasta made from crushed anchovies, capers and other interesting ingredients. In Provencal cuisine, tapenade is served with chips or toast as an appetizer, and is also added to fried meat or fish as a sauce.
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You will need
- - 300 g pitted black olives;
- - 2 cloves of garlic;
- - 8 anchovies;
- - 1 tbsp. spoon of capers;
- - 1 tbsp. spoon of olive oil
- - 4 dried tomatoes;
- - 1 tbsp. a spoonful of parsley;
- - 1 tbsp. a spoonful of chili sauce;
- - black pepper and salt to taste.
Instruction manual
1
Grind peeled garlic, olives, capers, anchovies and parsley in a mortar or blender. Put the prepared mass in a bowl, add chili sauce, olive oil and mix. Salt and pepper to taste. Refrigerate for half an hour.
2
Cook croutons. To do this, cut the baguette into pieces, sprinkle with olive oil. Fry in a pan for several minutes.
3
Place the finished croutons on a flat plate and spread them with plenty of chilled tapenade. Sprinkle the dish with finely chopped dried tomatoes and serve.