Tapenada is a thick pasta made with chopped 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.
It is necessary
- - 300 g pitted black olives;
- - 2 cloves of garlic;
- - 8 anchovies;
- - 1 tbsp. a spoonful of capers;
- - 1 tbsp. a spoonful of olive oil
- - 4 sun-dried tomatoes;
- - 1 tbsp. a spoonful of parsley;
- - 1 tbsp. a spoonful of chili sauce;
- - black pepper and salt to taste.
Instructions
Step 1
Grind the peeled garlic, olives, capers, anchovies and parsley in a mortar or blender. Put the prepared mixture in a bowl, add the chili sauce, olive oil and stir. Season with salt and pepper to taste. Refrigerate for half an hour.
Step 2
Prepare croutons. To do this, cut the baguette into pieces, sprinkle with olive oil. Fry in a skillet for a few minutes.
Step 3
Spread the prepared croutons on a flat plate and spread them with plenty of chilled tapenade. Sprinkle the dish with finely chopped sun-dried tomatoes and serve.
