Olives, garlic + tomato in handmade filo pastry with anchovy sauce from Wild Weed Pie: A Lifetime of
We held quite a few special dinners at MG Garage, including the ‘Hats Off’ dinners for the Sydney Morning Herald Good Food Month. One close to my heart was called ‘Under the Greek Influence’....
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Ingredients
- extra-virgin olive oil, to cover
- 24 Kalamata olives, pitted*
- 5 teaspoons strained lemon juice
- pinch white pepper
- 100 ml extra-virgin olive oil
- 2 witlof heads, each cut lengthwise into 6 slices
- 3 tomatoes, blanched, peeled and cut into 4 slices each
- 65 g drained anchovy fillets
- 1 clove garlic
- 24 cloves garlic, peeled
- 6 x 30 cm sheets Greek Filo Pastry
- 100 g butter, melted
- ½ cup roughly chopped black olives
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