* Exported from MasterCook *
Black Olive and Roasted Red Pepper Tapenade w Anchovies
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces black olives -- (such as kalamata), pitted and drained
4 anchovy fillets
2 tablespoons capers -- drained
1 clove garlic -- peeled
1/8 teaspoon cayenne pepper
1/4 teaspoon grated orange zest
8 sprigs thyme -- leaves only
1/2 cup chopped roasted red bell peppers
1/4 cup olive oil
1/2 cup unsalted butter -- at room temperature
Place the olives, anchovies, capers, garlic, cayenne, orange zest, thyme
and roasted red peppers in the bowl of a food processor. Pulse until
evenly combined. Add the oil and butter and pulse a few more times until
it forms a cohesive paste. Store tapenade in an airtight container. It
will keep refrigerated for several weeks.
Makes 2 cups
Cuisine:
"Mediterranean"
Source:
"Adapted from "The Balthazar Cookbook" by Keith McNally, Riad Nasr and
Lee Hanson"
S(Formatted by Chupa Babi):
"Dec 2012"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 213 Calories; 22g Fat (88.4%
calories from fat); 1g Protein; 5g Carbohydrate; 3g Dietary Fiber; 33mg
Cholesterol; 344mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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