Ingredients with Measurements:
- 1 cup Peperone Crusco (dried and fried sweet peppers)
- 1 cup pitted Kalamata olives
- 2 garlic cloves, minced
- 2 tablespoons capers
- 2 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, pulse the Peperone Crusco until they are finely chopped.
2. Add the olives, garlic, capers, and lemon juice to the food processor and pulse until the mixture is well combined.
3. While the food processor is running, slowly pour in the olive oil until the mixture is smooth and well blended.
4. Season the tapenade with salt and pepper to taste.
5. Transfer the tapenade to a serving dish and garnish with additional Peperone Crusco if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- Makes approximately 1 1/2 cups of tapenade
Nutritional information:
- Calories: 120 per serving
- Fat: 12g
- Carbohydrates: 3g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- Peperone Crusco can be substituted with any other type of dried and fried sweet peppers.
- Kalamata olives can be substituted with any other type of pitted olives.
- Capers can be omitted or substituted with chopped pickles.
Variations:
- Add chopped fresh herbs such as parsley, basil, or oregano for additional flavor.
- Substitute the lemon juice with red wine vinegar for a tangier taste.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- If the tapenade is too thick, add additional olive oil until it reaches the desired consistency.
- Serve with toasted bread, crackers, or vegetables for dipping.
- The tapenade can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
- Store the tapenade in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- The tapenade does not need to be reheated.
Presentation ideas:
- Serve the tapenade in a small bowl or on a platter surrounded by crackers or sliced vegetables.
Garnishes:
- Garnish the tapenade with additional Peperone Crusco or chopped fresh herbs.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Serve with a charcuterie board or a cheese platter.
Troubleshooting advice:
- If the tapenade is too salty, add additional lemon juice or olive oil to balance the flavors.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the tapenade.
- Store the tapenade in the refrigerator and discard any leftovers after a week.
Food history:
- Peperone Crusco is a traditional ingredient from the Basilicata region of Italy.
Flavor profiles:
- The tapenade has a savory and slightly sweet flavor with a hint of tanginess from the lemon juice.
Serving suggestions:
- Serve as an appetizer or as a topping for grilled meats or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Italian
Taste: Savory, Tangy, Salty, Herbaceous, Aromatic