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Alessi cuisine
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Black canapes with black olives(Crostini neri con le olive al forno)
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- 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
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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. |
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