Sardines, Parmesan & Olive Tapenade On Pide Recipe - Recipezazz.com
This was the first course (appertiser) of a cooking class I took with all the 3 courses derived from Australian Delicious Magazine. The times are
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Ingredients
- 300 grams sardine fish (3 cans/100 grams in oil and drained)
- Turkish bread (one large split)
- 40 grams Parmesan cheese, shaved (shaved, 1/2 cup)
- 2 tablespoons fresh chopped flat-leaf parsley
- 1 whole lemon (cut into wedges, optional to serve)
- *FOR TAPENADE*
- 2 garlic cloves
- 240 grams kalamata olives (pitted, about 60 olives)
- 1 tablespoon capers (salted, rinsed and drained)
- 5 grams anchovy fillets (good quality, 3 anchovy fillets specified)
- 1/4 teaspoon black pepper (freshly ground, estimated)
- 1/4 cup olive oil (60ml, plus extra to drizzle)
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