Tapenade di pomodori secchi

tapenade frescoTapenade di pomodori secchi: Questa e’ la nostra salsa preferita per fare un brodo vegetale. Questa salsa può essere usata per condire la pizza, si può aggiungere ai sughi e ad ogni tipo di alimento. Al Depot Cafe’ in Merrit Island, Florida, la gente ha spesso commentato con entusiasmo “ WOW” per quando riguardava il nostro modo di usare tapenade di pomodori secchi nel nostro cibo. Adesso vi rivelo il segreto della nostra salsa tapenade.

Una volta fatta potete conservarla in frigo a tempo indeterminato fino a quando essa e’ coperta dall’olio.

Tapenade di pomodori secchi – Ingredienti per 800 gr

  • 300 gr di pomodori secchi
  • 25 gr Spicchi d’aglio freschi, pelati
  • 150 gr di basilico fresco (compresi anche gli steli teneri)
  • 185 gr di olive nere, snocciolate. Olive in salamoia sono perfette
  • 250 ml salamoia delle olive
  • 250 – 500 ml di olio extra vergine di oliva

tapenade fresco

  1. In un robot da cucina mixare pomodori secchi, aglio, basilico e olive compresa la salamoia.
  2. Continuare a mixare aggiungendo l’olio d’oliva necessario per creare una purea grezza.
  3. Versare il tapenade in un contenitore ermetico o barattolo sterilizzato, e coprire con olio d’oliva fino a quando la tapenade è completamente coperta.
  4. Chiudere con un coperchio il barattolo e conservare in frigo.

tapenade fresco

Condimenti, Pesto e tapenade , , , , , , ,

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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