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Atascaburras with tapenade recipe

Atascaburras with tapenade recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

Atascaburras (loosely, stuffing to the hilt) is a fixture in almost every "tapas bar" all around Spain. The tapenade - from neighbouring France - comes as subtle contrast to the "oily" flavours of the atascaburras. Depending on how you want it to be presented, it can go as either a main or as an entrée.


Setúbal, Portugal

1 person made this

IngredientsServes: 4

  • For the tapenade
  • 150 to 200g black olives
  • 1 teaspoon caster sugar
  • 1 teaspoon chopped lemon thyme
  • juice of 1/2 lemon
  • 1 clove garlic
  • 2 tablespoons olive oil
  • For the atascaburras
  • 5 to 6 potatoes
  • 500 to 600g dried codfish
  • 1 to 2 cloves garlic, minced
  • olive oil, to taste
  • 3 eggs
  • 120g walnuts or almonds
  • salt, to taste

MethodPrep:20min ›Cook:20min ›Ready in:40min

    For the tapenade:

  1. Start with the tapenade. Blitz together the olives and the rest of the ingredients for the tapenade and reserve.
  2. For the atascaburras:

  3. Bring a large pot of water to the boil and boil together the potatoes (in their skin) and the codfish (after at least 48 hours soaking in water - change the water every once in a while). The fish will be cooked in around 7 to 8 minutes. Remove the codfish from the water and leave the potatoes in.
  4. Remove skin and bones from the codfish and loosely break it into small bits. Reserve. Take the potatoes out of the water (reserve some of it) and stop the cooking by plunging them into cold water. Peel.
  5. Mix the potatoes with the minced garlic and mash into a purée, adding a bit of olive oil. Add the codfish and a bit more of oil and mix everything together thoroughly, mashing a bit more. Add 240ml of the cooking water and knit once more (the result should be something between mash potatoes and a silky purée, depending on taste).
  6. Cut the eggs (in halves or losely "crushed"). Crush a few walnuts.
  7. Taste everything for salt and serve with halves of walnut. Serve with the tapenade.

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Roasted Cauliflower Steaks with Tapenade

These cauliflower steaks are tender and caramelized and so satisfying - dolloped with an irresistible salty-savory olive tapenade.

Many, many years ago (I think 25 in fact) we were celebrating my grandfather’s 90 th birthday. The celebration was held at the Great Neck, Long Island outpost of the old and venerable steakhouse Peter Luger’s, near my grandpa’s apartment. He thought we were just going out for a family dinner, my parents, my sister and myself, at one of his favorite restaurants. But in fact, it was a surprise party. Who the hell throws a surprise party for a 90 year old man, you ask? Why, we do! How do you throw a surprise party for a 90 year old man, you ask? Very carefully.

So carefully in fact, there was no actual “surprise!” moment. We just invited essentially everyone he knew that was still living, and other family members, and asked them to come to the restaurant at the appointed time. Then we brought him into the dining room.

“Why, there’s Alan, from the club!” my grandfather said. Why yes, there was Alan from the club. “And there’s Morty!” Why yes, Morty was there, too! “And my cousin Benny!” Well, would you look at that! “Oh my word, there’s my old neighbor Brenda!” Wow, what are the odds. After about ….oh, maybe 5 minutes of this, the clouds parted. “Wait a minute….” And in my memory, we all kind of whispered, “…surprise…..”

What does this have to do with the price of tea in China, or more relevantly, Cauliflower Steaks? After everyone hugged and took their seats and ordered drinks, dinner was served. If you know anything about Peter Luger’s (or really, if you’ve ever been to an old-school steakhouse) you know that the menu is pretty narrow, and 90% of people order the same few foods. Obviously the main course is steak, and Peter Luger’s is famous for their USDA prime beef aged Porterhouse steak. And fleets of those were being brought out from the kitchen, along with creamed spinach, sliced tomatoes and onions, potatoes, and their special sauce.

And for me and the few other non red meat eaters, there was a choice of salmon (yum) and lobster (choice made).

But my sister had already become a full-fledged vegetarian. And back in 1994 (the very olden days) Peter Luger’s had probably not had to serve all that many non-carnivores at their establishment, and hadn’t gotten their vegetarian offerings game on. So as the platters of meat were brought out, an unapologetic waiter brought out a plate and plunked it in front of my sister. On which was a full head of cauliflower.

Now, I know that now full heads of roasted cauliflower are all the rage, but this was not roasted, nor brushed with olive oil, nor rubbed with garlic and herbs, nor sprinkled lovingly with Maladon salt. As we remember if it was a Medusa-like, unseasoned, steamed head of plain white cauliflower, which she then had to dissemble with a knife.

Oh, vegetarians, how far we’ve all come!

And now, the segue…. cauliflower steaks are the in-between version of roasted cauliflower florets (love them, make them at least weekly) and a slightly intimidating and melodramatic whole head of roasted cauliflower. They also, because of their thickness and density, earn the moniker “steak” because they do take up a nice slab of space on the plate and need to be cut with a fork and knife.

Brushed with olive oil and sprinkled with salt and pepper, they are delicious (though dopily overpriced in many restaurants). And here, topped with a beautiful green olive tapenade, they are like something you might in fact want to order (hastening to add that the tapenade has anchovies in it, so if you are looking for a vegetarian meal, leave those out).

These cauliflower steaks are tender and caramelized and so satisfying—dolloped with an irresistible salty-savory olive tapenade.

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The extra florets should just be roasted alongside the steaks, and make a great pre-dinner nibble, or something to add to a lunch container the next day.

Other Cauliflower Recipes:

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Tapenade: how and when to use it

This deceptively simple olive and caper paste relies on top quality ingredients for its signature hit of deep, savoury flavour. We take a look at the history behind this Provençal classic and find out what makes a really good tapenade.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

When we think of tapenade, it’s hard not to think of crusty baguettes, stubby beers in the sun and holidays in the French Riviera. Visit the south of France and you’ll find tapenade available practically everywhere, either from little tubs in mini markets, stuffed inside roast chicken, spread over the aforementioned crusty baguette or surrounded by fresh crudités.

This black olive paste is synonymous with Provençal cuisine. The name itself actually comes from the Provençal word for capers (tapenas), another crucial element of the simple spread. At its core, tapenade simply combines these two ingredients with some olive oil to make a paste, although you’ll often find other ingredients added – garlic is a common addition (we’re still in France remember), as are sun-dried tomatoes, tuna, anchovy, brandy and herbs like parsley and thyme.

Though tapenade is as Provençal as pastis and boules, it probably doesn’t originate on the French Riviera. We already know that olives were a vital staple in ancient times – the Romans and Greeks virtually lived off olives and olive oil and even before then the Phoenicians were busy planting olive groves in distant parts of the Adriatic. There are multiple accounts of olive pastes in Roman cookbooks dating back to the first century AD, often made with anchovies and vinegar. Even today, olive paste remains an extremely common snack in Greece and Italy – in Crete, the locals mix black kalamata olives with spices, herbs and thyme honey to make a similar spread.


Whole fish with tapenade

I am sitting in my office on this hot, still, Los Angeles afternoon, listening to the mockingbirds and thinking about the fact that in one week I’ll be in Provence. In many ways, this dry summer day is much like a day in the Luberon, the part of Provence that I know best. The sky is cloudless, bees are buzzing around the lavender that is blooming in my garden and in others up and down my street. And I have tapenade in my refrigerator.

Tapenade is made from ingredients that epitomize the flavors of Provence: capers, anchovies, garlic and olives. I’ve noticed that over the years chefs have become rather cavalier about naming just about anything that can be blended up, be it olives, sun-dried tomatoes or even figs, as tapenade. But a real tapenade must have those four elements.

Interestingly, the word does not refer to the olives that are its most prominent ingredient it comes from the Provencal word for caper, tapeno (or tapero ). “These, preserved in vinegar, are crushed in a mortar, along with bay laurel, thyme, garlic, anchovies and black olives, then bound with olive oil and spiced with a little bit of rum,” says my French cookbook, " L’Histoire et Recettes de la Provence et du Comte de Nice " (“History and Recipes of Provence and the Region of Nice”) in its discussion of tapenade.

Other cooks of the region favor Cognac, and make it optional (as do I), and the seasonings vary. Lulu Peyraud, of Domaine Tempier in Bandol, uses only summer savory and does not add the mustard, thyme, rosemary or lemon juice that my recipe calls for. The goal is to achieve a balance of pungent and herbal flavors and to enhance the flavor of the olive.

The olives that you begin with will determine the nature of your tapenade. My favorite is the fleshy black Nyons olive from Haute Provence. It’s a brined olive, but not too acidic or metallic-tasting. These are almost impossible to get, so in California I usually make my tapenade with imported Greek olives. But I don’t use Kalamatas, because I usually find their flavor too briny, and with some exceptions, the flesh isn’t as tender as the French ripe olives I’m used to.

The closest in texture to a Nyons olive is the Greek Amphisa olive, which I have found in jars in supermarkets, and also in cans labeled “Greek Black Olives” from Trader Joe’s. These are much pinker than the dark black olives from France, so the color of the tapenade is not as appealing but the flavor is good. You can also use a dark salt-cured olive, but the flavor will be less nuanced. The most important thing about the black olives you use is that they be imported, and not ripe California olives.

Although virtually all of my French cookbooks say that tapenade is made with black olives (and they don’t specify the type), I have tasted delicious green olive tapenades in markets all over Provence. I was a bit skeptical about green olive tapenade until I noticed a long line, one drizzly Saturday morning at the Apt market, in front of a sign that read “Les Delices du Luberon .” This is a group of artisans that makes several types of tapenade, as well as anchoiade , an anchovy paste, and sells them at markets throughout the region. They make a traditional black olive tapenade, and a black olive tapenade with tuna (which is also traditional), a green olive tapenade, a green olive tapenade with almonds and a green olive tapenade with tuna and basil.

“Larousse Gastronomique” defines tapenade as a Provencal condiment, which I find a very fitting description. Spread on a garlic crouton, tapenade makes the perfect appetizer, with just about any wine (given a choice, though, I’d opt for a chilled rose or something sparkling). But it can go beyond that, and in many directions. A standard item on my Provencal hors d’oeuvre plate is vegetables and hard-boiled eggs stuffed with tapenade. You blend up the hard-boiled egg yolks with the tapenade, and it’s scrumptious. Black olive and the tuna tapenades are best for this.

I also use it as an accompaniment for fish grill, bake, steam or poach a white-fleshed fish like sea-bass and serve a generous spoonful of tapenade alongside. Or spread some on filets, wrap them in foil or parchment packages and bake.

Vegetarians should not deprive themselves of tapenade. I recently tested my classic recipe without the anchovies, to see whether it would be good enough to go into my next vegetarian cookbook. It was, definitely, terrific. It lacked the dimension that the anchovies give it, but vegetarians and those who don’t care for anchovies will appreciate this absence.

Tapenade has one more thing going for it: It keeps for weeks in the refrigerator. Just about everything that goes into tapenade is a cured food, so it’s no wonder that it keeps so well. Just keep a little bit of olive oil covering the top, and you’ll always be able to offer guests something wonderful.


Recipe Summary

  • 2 tablespoons minced fresh basil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon fresh thyme leaves
  • ¾ ounce Castelvetrano olives
  • ¾ ounce pitted kalamata olives
  • 1 anchovy fillet
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1 pound trimmed asparagus
  • ⅛ teaspoon pepper

Combine basil, lemon juice, 1 tablespoon olive oil, thyme leaves, Castelvetrano olives, kalamata olives, anchovy, and garlic in a mini food processor pulse to combine. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus sauté 6 minutes. Sprinkle with pepper. Top with olive mixture.


Easy Tapenade

  • Author: Cookie and Kate
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 ½ cups 1 x
  • Category: Appetizer
  • Method: Food processor
  • Cuisine: French
  • Diet: Vegan

This tapenade recipe tastes so fresh and comes together so easily! Serve this French olive spread with crackers, crostini, cheese plates or on sandwiches. Recipe yields 1 ½ cups tapenade.

Ingredients

  • 1 cup Castelvetrano olives, pitted*
  • ½ cup Niçoise or Kalamata olives, pitted*
  • ¼ cup lightly packed fresh flat-leaf parsley (thin stems are ok)
  • 1 tablespoon drained capers
  • ¼ cup extra virgin olive oil
  • 2 medium cloves garlic, pressed or minced
  • 1 tablespoon lemon juice

Instructions

  1. In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
  2. Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.

Notes

*Safety note/how to pit olives: Even if buying pitted olives, check to ensure each olive has actually been pitted (sometimes they sneak through). To pit olives with ease, place several olives on a cutting board, then press a sturdy, large liquid measuring cup or jar down over them. The olives will break into pieces, making it easy to remove the pits.

No food processor? Finely chop the solid ingredients by hand, then stir all of the ingredients together in a bowl.


What is a Tapenade?

To pair with the wine, we made a traditional Languedoc style olive tapenade. Although tapenade originates from Langudoc&rsquos neighboring region, Provence, it has become one of the specialties of the Languedoc region.

The name tapenade comes from the Provençal word tapèno meaning caper. You may also find it referred to as olive paste, since traditional versions are a fine, spreadable paste. We prefer our tapenades to have a thicker, chunkier texture, but you can make your tapenade to whatever texture you prefer by altering the processing time and the amount of oil.


Tips for Making This Marinated Balsamic Chicken Recipe

Balsamic marinades are a favorite way to prepare chicken for several reasons. First, balsamic vinegar adds a natural sweet balance to the acidic vinegar that when cooked caramelizes and becomes even sweeter. The vinegar also helps break down meat or poultry’s fibers for a more tender and juicy bite.

But that balsamic sweetness can also lend it’s own set of cooking challenges, and for the same reason it’s so loved: caramelization of the sugars. When cooked on too high of heat too quickly, the sugars will easily burn the outside of the chicken with the inside still in need of cooking time.

To offset this potentially-hot-on-the-grill situation, I’m sharing several tips below to keep in mind.


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Recipe Summary

  • 2 ounces bakery white or rye bread, torn into small pieces (about 1 cup)
  • 6 tablespoons olive oil, divided
  • 3 1/2 teaspoons kosher salt, divided
  • 1 3/4 teaspoons black pepper, divided
  • 2 medium broccoli heads, stems trimmed to 3 inches and heads cut lengthwise into 8 (3/4-inch-thick) steaks
  • 2 cups cherry tomatoes (about 10 ounce)
  • 1 small red onion, cut into 1-inch wedges (root trimmed)
  • 4 to 8 tablespoons unsalted vegetable stock
  • 2 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
  • 1/4 cup jarred tapenade (such as Divina Olive Bruschetta)

Preheat oven to 475°F. Toss together bread, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet. Bake in preheated oven until bread is golden brown and crisp, 4 to 6 minutes, stirring once after 3 minutes. Remove from oven set aside. Reduce oven temperature to 425°F.

Place a rimmed baking sheet in oven let warm at 425°F 10 minutes. Toss together broccoli steaks, tomatoes, onion wedges, 2 teaspoons salt, 1 teaspoon pepper, and remaining 1/4 cup oil in a large bowl. Arrange mixture in a single layer on preheated pan. Bake at 425°F until broccoli is tender and charred in spots, 20 to 25 minutes, flipping broccoli and onion after 10 minutes. Remove from oven.

Transfer tomatoes, onion, and 1/4 cup stock to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds, adding remaining 1/4 cup stock, 1 tablespoon at a time, as needed to thin sauce to a pourable consistency. With blender running, gradually add butter, processing until sauce is glossy and thick, about 20 seconds. Stir in remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper.

Spoon about 1/4 cup tomato sauce onto each of 4 plates. Top with broccoli steaks, tapenade, and toasted breadcrumbs.


Watch the video: GRILLET ØRRED MED KANZI ÆBLE u0026 FENNIKEL REMOULADE - opskrift (December 2021).