Yesterday while browsing the aisle's of Whole Foods for something I have never tried before.I found a Spread/Dip called Scarpetta .Made from olives,almonds and olive oil.It is a rich and nutty flavor and is quite delicious.It is recommended that it is served with cheese and crackers,raw vegetables or on a Tartine. Also can be used as a spreadable condiment for sandwiches and panini.
$5.99 approx 6.3 oz
Always on the lookout to copy it at home I came up with this recipe...Enjoy
1/2 cup, for 6 appetizer servings
Active Time: 10 minutes
Total Time: 40 minutes
Active Time: 10 minutes
Total Time: 40 minutes
Ingredients
- 1/2 cup pitted briny green olives
- 1/4 cup Marcona almonds, or other almonds, toasted (see Ingredient Note and Kitchen Tip)
- 1 teaspoon fresh tarragon, or 1/2 teaspoon dried
- 1 teaspoon lemon juice
- 1 tablespoon extra-virgin olive oil
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Preparation
- Combine olives, almonds, tarragon and lemon juice in a food processor. Pulse until roughly chopped. Add oil in a steady stream and process just until the oil is absorbed. (Alternatively, finely chop the olives, almonds and tarragon by hand and combine with lemon juice and oil in a medium bowl.) The spread should have a coarse but easily spoonable texture. Let stand for about 30 minutes for the flavor to develop.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
- Ingredient note: Spanish Marcona almonds have recently become more popular and more available. They're a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sautéed in oil and lightly salted when you get them.
- Kitchen Tip: To toast almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Nutrition
Per serving: 71 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 2 g carbohydrates; 1 g protein; 1 g fiber; 147 mg sodium; 7 mg potassium.Exchanges: 1 1/2 fat
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