Euro Snacks | Côte d’Azur

Tapénade, a dish of the Provençal region of south-east France and specific to Marseille, was originally made by pounding fresh capers with anchovy fillets in a mortar, gradually drizzling olive oil and lemon juice into the mixture, finishing with a grinding of black pepper.
This mixture was added to pounded hard-boiled egg yolks and stuffed into halved eggs, then served as an hors d’œuvre.
Over time stoned black olives were added to give the tapénade depth, and to allow it to be served pâté-like. Some recipes called for tuna fish, others for garlic, herbs and mustard.
Tapénade remains a dish of Provence, because the ingredients – especially the capers (which give this sauce its name) – need to be fresh.

Tapénade – 1

 

100 g anchovy fillets
100 g capers, fresh
30 ml olive oil
1 lemon, juiced
Black pepper, pinch
Brandy, splash
8 hard-boiled eggs, halved length-wise, yolks retained
Pound the anchovies and capers in a mortar (or blender), add oil, brandy and sufficient lemon juice to make a sauce, thicken with the hard-boiled yolks, season with pepper.
Stuff the mixture into the eggs, serve with a drizzle of the tapénade over each halved egg.

Tapénade – 2

 

275 g black olives, pitted
100 g anchovies in olive or sunflower oil
100 g capers, fresh or brined
100 g tuna in oil (optional)
60 ml olive oil
1 lemon, large, juiced
10 g mustard
4 garlic cloves, crushed
1 bay leaf, crushed
Blend everything in a food processor, serve on toasted fresh bread.

Other Sauces

 


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