![[WetLeather]](/images/smallwet2.gif)
| Name: | Olive Tapenade | Contributor: | Martin Golding |
|---|---|---|---|
| Description: | Olivetapenade | Posted: | 2005-10-25 |
| Key words: | gerlic oil, anchovies | Category: | Sauces |
| ID: | 657 | Updated: | 2006-04-02 19:11:10 |
| 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 Ed Guzman: > 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. For completeness: > > 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. |
||
| Notes: | |||
| Equipment: | |||