couple of days ago, I absolutely did not know a word, and this sauce.But my friends and I went to a restaurant and there is an aperitif we were served bread and a jar of what looked like the dark Pumpkin caviar.We are accustomed to the oil with herbs or tkemali , immediately asked what it is ...
Tapenade (Tapenade) - this Provencal cuisine, the state of chopped olives, garlic, anchovy fillets and capers (So that's where they are used!) with the addition of olive oil and spices.A sauce is called so because in the Provencal language capers - it tapenas.
In general, taste all were so happy that ordered the snack throughout the evening, and then decided to cook at home.
Classic tapenade: recipe
- 100g pitted black olives;
- 2 tablespoons capers;
- 2 anchovy fillets;
- 1 clove of garlic;
- 1 tsplemon juice;
- 30 ml of olive oil;
- herbs, such as basil;
- salt and freshly ground pepper.
Very finely chop the garlic and anchovies, capers and olives cut into two in a blender, mix together
.Add the olive oil and lemon juice, herbs and spices.
can not grind all the ingredients in a blender and grinder with small nozzles, while the sauce turns out not so pasty and like grains.
without olives Tapenade
Some cook without olive tapenade, the technology of preparation is the same, but instead add dried tomatoes in sauce, tapenade will then have the characteristic red blotches.
tapenade Served chilled with crunches baguettes and rolls.