Ingredients
-
12
-
3/4
-
8
-
2
-
1/2
-
3/4
-
1/3
-
1/4
-
-
-
-
-
-
-
Directions
Tapenade Filled Egg Halves, This recipe by J B Reboul (LA CUSINIERE PROVENCALE) gives us a whole new twist on an old std According to the author, the word tapenade derived from tapeno, the Provencale word for capers This tapenade can be made in a food processor, packed into a jar, covered w/a film of olive oil & refrigerated for many months Enjoy! (Time does not include time to hard-boil the eggs or soak the anchovies), So delicious! The congac addition to the filling made this special I doubled the quantity of the filling ingredients, so used the required amount for the filling and with the remaing I prepared a wonderful tuna salad adding some balsamico and chopped red pepper
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Steps
|
1
Done
|
Soak Anchovies in Water For 30 Minutes, Drain Well, Pat Dry & Coarsely Chop. |
|
2
Done
|
Pound the Olives in a Mortar Together W/the Anchovy Fillets, Tuna, Mustard & Capers. When Well-Pounded, Pass Mixture Thru a Sieve Into a Bowl. |
|
3
Done
|
Gradually Incorporate the Olive Oil, a Generous Amt of Black Pepper & the Cognac Into the Mixture. |
|
4
Done
|
Remove Egg Yolks from the Hard-Boiled Egg Halves & Crush Them in a Mortar W/About 1/2 Cup of the Tapenade, Adding a Sml Amt of Olive Oil as Needed to Make the Mixture Smooth. Store Remainder of Tapenade as Described in Intro. |
|
5
Done
|
Fill Ea Egg Half W/Mixture (shaping Into a Dome W/the Blade of a Sml Knife) & Serve Immediately. |
|
6
Done
|
Note Re Tuna: the Recipe Recommends Using Fresh Tuna That Is Poached, Drained, Boned & Skinned. Frankly I Find That Very Labor Intensive For Such a Sml Amt, So Consider Canned Tuna an Appropriate Sub. |
