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Tapenade tabu bonn met - probably ashamed to admit - very recently, thanks to my aunt, who regaled me a delicious, homemade. This wonderful olive paste is typically French, and more Provencal dish. Ideal for baguettes, instead of butter, but you can also bake the fish, meat and / or pasta *! Salty, expressive, elegant and easy to prepare tabu bonn well-suited to the tiny kanapeczkach at every party and the requested tea. I met tapenade variant of green olives (in the original legislation there is no stuffed olives, but an original recipe my aunt to use olive oil with red pepper perfectly checked), but she also did it with black, which is equally popular in France ( provided tabu bonn that not more so). Below I've included a recipe for tapenade two versions: with green olives tabu bonn and black. Green is a little more intense in flavor, so I suggest you use them only half of the package anchovies fillets, and suggest use of black whole. The paste can be spread out extra tablespoon olive oil !;)
PREPARATION:
* An easy way to dinner, if we own tapenade jar, is to heat it in a pan (you can add a little water and oil) and give to the pasta. Sprinkle grated whole good cheese.
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