Cavolo Nero Tapenade
A quick and easy sauce to serve on crusty bread, as a dip or stirred into pasta etc.
Servings: 1 jar
- 8 leaves of Cavolo Nero cabbage
- 6 anchovies drained
- 1 tbsp capers drained
- juice and zest of 1/2 lemon
- black pepper to taste
- olive oil
Steam the cavolo nero leaves for 5 minutes to soften.
Whazz everything in a food processor and drizzle in the olive oil until you get the consistancy you prefer.
Store in a lidden jar in the fridge and use within 4 days.