Anchovy cream from Provence
ingredients for 4 people:
3 Sardine fillets (from the can or the gloss)
50 g black olives
150 g tuna (in a can, Pickled in oil without vegetables)
2 Eßl. Capers
1 clove of garlic
2-3 Eßl, cold-pressed olive oil
black pepper, freshly ground
1 small tomato (about 60 g)
½ bunch of curly parsley
Fast • For guests
Per serving about:
1100 kJ / 260 kcal
12 g protein 22 g of fat
2 g of carbohydrates
Preparation time: about 20 Minutes
1. Die Sardellenfilets kalt abspülen und trockentupfen. Stone the olives. Drain the tuna and capers.
2. Finely chop all these ingredients with the clove of garlic. Then gradually crush in a mortar or puree in portions in a blender with a little olive oil. Stir in as much of the oil, that the cream is easy to spread.
3. Season the spread with pepper to taste. Wash the tomato and cut into thin slices. Wash the parsley, Pan dry and divide into small bunches.
4. Serve the anchovy cream garnished with the tomato slices and the parsley bunches. Without a garnish, the cream can be stored in the refrigerator up to 2 Keep for days. It goes well with baguettes.