"Somebody’s making babies tonight! This is the food of the gods right here. If you’re targeting a specific flavor profile when coming up with a dish start with the basics. When traveling through Sicily-- especially North of Palermo, ingredients like capers, lemon and raw garlic were incorporated into universally everything. Ever enjoyed supreme lemon wedges with flaked salt and minced garlic? Oh yeah buddy. This is a good one. No need for salt. *** This should be pretty heavy with salt with the anchovies and capers in the mix. You can add some if you really want to, just consult your doctor first. ***"
Sicilian Grape Tomato Taponade
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- Recipe Card
Prep time 25mins
Serves or Makes: 15
Recipe Card
ingredients
- 1 cup diced Kalamata Olives
- 3 minced Anchovy Fillets
- 1 1/2 diced small Garlic Cloves
- 2 tablespoons chopped Capers
- 1/2 diced Shallot
- 1 whole supremed Lemon
- 2 tablespoons Lemon Juice
- 10 quartered Grape Tomatoes
- 2 tablespoons chiffonade Basil
- 1 fat glug Extra Virgin Olive Oil
Method
Step 1
Grab yourself a cute bowl… Or something shitty looking, your call. Dice up the kalamata olives and shallot, mince the anchovy fillets, chop the capers and put into the bowl.
Step 2
Take your time with this. Start practicing dicing garlic like you would and onion. Slice into the thing horizontally 3 times and this slice vertically all the way across before dicing thin. Too many people treat garlic like something you just crush, smash, beat. WRONG! Add the garlic to the mix.
Step 3
Carefully slice off the skin of 1 lemon and then remove the pulp between ribs. This is a supreme. Now you're really cool bro. Squeeze half a lemon in with the mix.
Step 4
Quarter the grape tomatoes-- you should have these pretty little cube looking things when you’re pau with it. Add them to the mix.
Step 5
Give the mixture a fat glug of your EVOO and finish with fresh chiffonade basil. BOOM!