230 g of pitted black olives 80 g of capers, well drained 8 anchovy fillets with salt 1 garlic clove 0.1 l of olive oil, good quality (1 cup) 1filet of lemon juice yellow pepper Pit olives if, like me, you prefer olives ...

tapenade

230 g of pitted black olives

80 g capers, well drained

8 anchovy fillets with salt 1 garlic clove
0,1 l olive oil, good quality (1 goblet

1filet of lemon juice and pepper
Pénoyauter the olives if, like me, you prefer whole olives (they are always of better quality) in order to have 230g pitted. anchovy fillets under a drizzle of cold water. - Drain the capers but do not rinse them. - Introduce in the bowl



olives, anchovy fillets, pepper (5 rounds of the mill), the lemon fillet and the clove of garlic degermed.- Mix for 10 seconds at speed 6, scrape the edges with the spatula.- Program 2 minutes at speed 5 and introduce little by little the equivalent of 'a cup of olive oil (as for a mayonnaise) .- To finish and bind the mixture well, mix 2 times 4 or 5 seconds speed 5 scraping well the edges of the bowls between each mix.- Pour into a bowl and taste fresh!

Story Born in Naples, Italy and known in Los Angeles, CA Chef Salvio De Furia and brother Carlo De Furia have managed and cooked for high-end restaurants owned by celebrities and famous musicians. They now want to share their authentic childhood recipes with Suisun City.Each meal will give you a taste of what an Italian countryside Osteria is like, ...

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Ingredient for 6 people (12 vermin) Quantities are approximate depending on whether you want a lot of surimi or not. 12 sticks of surimi, 6 cases mayonnaise, as much beaten white cheese, pepper, garlic powder, chopped chives. I chose to......

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