I get so excited when I find recipes and I have grown all, or most, of the ingredients. Today’s recipe fits into that category. The only ingredient that didn’t come out of my garden was the anchovy fillets.
As my dear vegetarian friend, Colette, was coming to dinner that night, I divided the tapenade into two bowls and only put anchovies in one. I think the anchovies gave the tapenade more depth of flavour but, if you are vegetarian or object to anchovies, it still tastes lovely without them. If you are omitting the anchovies, taste the tapenade before serving as you may wish to add a little salt.
This recipe comes from Party Dips by Sally Sampson. It is a beauty, even if you have to buy the ingredients.
- 1 cup loosely packed sun-dried tomatoes
- ½ cup boiling water
- 2 garlic cloves
- ¼ cup packed fresh basil leaves
- ¼ cup packed fresh parsley leaves
- 2 tbs* capers, drained
- 4 oil-packed anchovy fillets
- 1 tbs* olive oil
*These are 15mil tablespoons
- Put the tomatoes into a heatproof bowl. Pour the boiling water over them to let soften for 30 minutes.
- Transfer the tomatoes and soaking water into a food processor and pulse until well chopped.
- Return the mixture to the bowl.
- Chop the garlic and herbs, add to the bowl.
- Add the capers, olive oil and anchovy fillets and mix well.
- Transfer to a serving bowl.
We are off to Sydney tomorrow for a week, therefore, I won’t be posting for a while. When I return, there will be a Rose of the Week and some recipes from this month’s feature cookbook, The New Book of Middle Eastern Food by Claudia Roden, so stay tuned.