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 ELABORATION

FOR THE BLACK OLIVE TAPANADE

  1. Blend all ingredients in a blender until very fine

 

FOR THE ARTICHOKES

  1. Mix egg, parsley, parmesan and buttermilk.
  2. ¼ the Artichokes and dredge with flour and dip into buttermilk.
  3. Shallow fry until golden.
  4. Serve with  stracciatella cheese, cherry tomatoes and basil...

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 ELABORATION

FOR THE BLACK OLIVE TAPANADE

  1. Blend all ingredients in a blender until very fine

 

FOR THE ARTICHOKES

  1. Mix egg, parsley, parmesan and buttermilk.
  2. ¼ the Artichokes and dredge with flour and dip into buttermilk.
  3. Shallow fry until golden.
  4. Serve with  stracciatella cheese, cherry tomatoes and basil oil.
 

 

 

 

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Ingredients 4 persons
  • FOR THE BLACK OLIVE TAPANADE
  • ½ cup Cilantro
  • ¼ cup Mint
  • 1 clove Garlic
  • 1 Lemon Peel
  • 1 Medium Shallot
  • Chili to Taste
  • ½ cup Olive Oil
  • 1 cup black olive
  • 1tsp balsamic olive
  • FOR THE ARTICHOKES
  • ½ Cup Flour
  • Egg Wash from One Egg
  • ½ cup Buttermilk
  • ¼ cup Chopped Parsley
  • ¼ cup parmesan cheese.
Recipes. The Cook & Chef Institute