|Name:||Olive Tapenade||Contributor:||Martin Golding|
|Key words:||gerlic oil, anchovies||Category:||Sauces|
|Ingredients:||1/4 C gerlic oil
1 can anchovies undrained
1 Tbsp chopped garlic
1/2 c prepared tapenade
black pepper to taste
chopped parsley to garnish
|Preparation:||[With some snippage, and commentage by Ed Guzman]
> On 10/25/05, Martin Golding
> > Here's what we would have made if we did:
> > OLIVE TAPENADE (for 1 lb pasta or equivalent)
> > 1/4 c gerlic oil
> i can get that...
> > Heat oil.
> er, what kind? veggie? EVOO *wince*
'1/4 c gerlic oil'
To make garlic oil, peel vast quantities of garlic (or buy a jar already peeled at Costco), put in a saucepan with good olive oil to cover, high until it starts to bubble, low until the garlics are golden brown. Sieve, reserve the delicious roasted garlic for other purposes.
> > Stir in anchovies until they break up to a smooth paste.
> > Add garlic. Saute until just turning gold.
> > Add tapenade. Reduce (or turn off) heat.
> > Add pasta.
> > Season with too much pepper.
> > Garnish with a handful of parsley.
> > Toss and serve.