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Ingredients
- Olive oil
- Grated Parmesan cheese
- Nicoise olives, pitted
- Prepared tart shell
- 1 pn Cayenne pepper
- 1 ts Paprika
- 3 tb Minced parsley
- 3 tb Tomato paste
- 3 tb Olive oil
- 8 Anchovy filets, minced
- 3 Eggs
- - marjoram, oregano, thyme)
- - (Equal parts
- Herbes de Provence:
- 2 Garlic cloves; minced
- - peeled, seeded and diced
- 2 lb Tomatoes
- 2 tb Olive oil
- 1/4 c Onion
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Directions
Menge: 6 Portionen
SAUTE ONION IN OLIVE OIL until softened. Add garlic and saute another 2 minutes. Add tomatoes, 1/2 teaspoon herbes de Provence. Cover and simmer 10 minutes. Uncover and simmer 10 minutes more. Remove from heat and add the eggs beaten with anchovies, oil, tomato paste, parsley, paprika and cayenne. Pour into prepared shell and top with olives, grated cheese and little oil.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Weitere Informationen zur Kategorie Appetizers.
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