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Black canapes with black olives

(Crostini neri con le olive al forno)

  • 100 grams of black baked olives, stoned
  • 2 garlic cloves
  • a small bunch of chopped parsley
  • a big pinch of dried oreganum
  • 2 red hot chili peppers
  • a pinch of fennel seeds
  • 1 fillet of smoked mackerel, without the skin
  • olive oil
Take a blender and put sufficient oil in order to have a perfect functioning of the blender's blades, together with garlic, parsley, oreganum, hot chili peppers, fennel and mackerel; mix all this stuff very well in order to have a homogeneous purée. Gradually add all the olives and mix them very well; in case the mixture would be too thick and the blender would not be able to mix it, add some more spoons of olive oil or, alternatively, some hot water, until you obtain a quite thick and homogeneous purée. Spread this sort of cream over some slices of bread, lightly toasted, quite hot and crunchy.
This recipe represents another change within the infinite series of Tuscany canapés. It can be served in a single tray with the other types of canapés, which we have introduced in the previous months, as to obtain an extraordinary effect (colours - flavours) very indicated in important meals, like the ones of the Christmas celebrations. The flavours we have indicated are the ones we like more (like the mackerel fillet which brings back to the caviar taste), but they are not the only tastes you can try. Also between our members we have incredible changes: "pecorino" cheese (this is a kind of cheese made of sheep milk), tomato purée, boiled yokes, fresh onion and so on. So you can go wild!

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati

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