Description
TAPENADE WITH BLACK OLIVES FROM PROVENCE
This traditional recipe for black tapenade with olives from Provence, capers and anchovies will accompany your aperitifs with dignity. This Southern Delight, with very fruity notes, will have no problem coating a grilled fish or stuffing a filet mignon in a crust.
SAUCE
Undoubtedly one of the oldest Provençal recipes, (later dethroned by tapenade) lou Saussoun, pronounced saossoun, is a Varoise preparation based on fennel, almonds and anchovies. In the old days, this preparation was called in Provence, the “poor man's sauce”. It was said then that simply placed on a piece of bread , she made a whole meal.
CREAM OF ARTICHOKE WITH GREEN OLIVES
Give originality to your verrines, your aperitifs or your dishes. This artichoke cream with green olives is the perfect accompaniment to pan-fried scallops, raw ham or simply a few candied tomatoes on toast. Surprise your friends with this original and refined cream.
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