Sicilian Grape Tomato Taponade
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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!