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CANAPE' ALLE OLIVE NERE E ACCIUGHE
Black Olive and Anchovy Canapes
Ingredients |
18 Greek style black olives, pitted
1/2 cup freshly grated Parmigiano-Reggiano®
1/4 cup sweet butter
1 tablespoon anchovy paste
12 slices of toasted bread, 1/2 inch thick, 3 to 4 inches wide
1/2 sweet green pepper, cut lengthwise into strips
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Preparation |
How to make the Black Olive and Anchovy Canapes:
Put 12 black olives, Parmigiano-Reggiano, butter and anchovy paste in a food
processor or blender.
Spread the mixture on the toasted bread slices and cut into triangles. Garnish
by placing a halved black olive in the center and two thin slices of
green and red pepper on either side of the olive.
Recipe courtesy of The Italian Trade Commission.
Serves 4-6
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1997-2010 © Enrico Massetti
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