Photography recipe
Fotografía Chef Signature Chef

METHOD


BLACK OLIVE TAPANADE

  1. Blend all ingredients in a blender until very fine.

POTATO PAVE

  1. Slice Potato and layer with bacon, butter, oil and rosemary.
  2. Bake until tender.

RAPINI SALAD

  1. Cook pasta in salted water. Be sure to add the salt to the boiling.

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METHOD


BLACK OLIVE TAPANADE

  1. Blend all ingredients in a blender until very fine.

POTATO PAVE

  1. Slice Potato and layer with bacon, butter, oil and rosemary.
  2. Bake until tender.

RAPINI SALAD

  1. Cook pasta in salted water. Be sure to add the salt to the boiling.

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Ingredients 4 persons
  • INGREDIENTS
  • 4x 4oz pcs of fresh Beef Ribeye
  • Black Olive Tapanade
  • Potato Pave
  • Rapini Salad
  • 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
  • THE POTATO PAVE
  • 2 large yukon gold potatoes
  • 1/8 cup Bacon (caramalized)
  • ½ cup butter
  • ¼ cup olive oil1 tbl chopped rosemary
  • THE RAPINI SALAD
  • 2 sliced fresh apricot
  • 1 bunch rapini (trimmed and blanched)
  • 1tbl olive oil
  • More herbs.
Recipes. The Cook & Chef Institute