Thursday, November 28, 2013

Tepanade



Originally a Mediterranean dish, tepanade has become something of a regular dish when it comes to appies. Living on a small island with one main store (that is usually closed the day we make spontaneous dinner plans) means being perpetually prepared. The staple foods required are: pitted black olives, olive oil, Parmesan cheese, feta cheese, lemons, parsley, anchovy paste, garlic, capers. I almost always have one version of each of these things in the fridge and pantry. No fresh lemons - use lemon juice in a jar. And... come to think of it - that will be the only missing ingredient ever. Because of those wiley Italians putting everything in a tube now, I always have anchovy and caper paste on the fridge door. And now that I have a teeny garden, I never run out of fresh parsley. So - tepanade it is!

To make enough for a small gathering, use one small tin of pitted black olives, 1/2c crumbled feta, 1/4c finely grated Parmesan cheese, 1 tsp anchovy paste (or finely chopped anchovies), Juice of 1 lemon, the grated rind of same lemon (or just lemon juice), 1/2 tsp caper paste (or chopped whole capers), 1 small clove fresh garlic, 1/4c olive oil to bind, a little salt. Mix the cheeses with chopped olives and parsley in a bowl. In another small bowl blend into a cream the olive oil, the anchovy and caper pastes, crushed garlic and lemon juice. Then blend the two together until you have a rough mix. This time I also used a little ricotta cheese I had on hand and what a difference that made! A beautifully smooth tepanade.

This recipe is best with all fresh ingredients - of course. But we don't always have that luxury on Hornby. So, we make what we can with what we have and we're happy to have it!  

2 comments:

Anonymous said...

Super yummy, Rachelle. Even better paired with your home baked crackers!!! anita :)

Rachelle Chinnery said...

Ah yes - the crackers! So easy!Glad you like this. So many ways to alter according to taste. I lay on the anchovies when it's safe to do so!