Italian Caviar – heaven in one bite
Can’t take credit for this recipe, just for reproducing it for a recent benefit I cooked for to raise funds and awareness for the Samaritan Counseling Center. Great concept of small, themed evenings in homes rather than yet another ‘gala’. My friend Sue who is on the board had volunteered to host a wine tasting and asked me to be her guest ‘chef’. I told her to use that term loosely. We met with the incoming board president who was co-hosting the evening and discussed wines and menu, settling on some small bites and dinner to complement the wines Sue had chosen. This “Italian Caviar” was one of the small bites along with classic gougeres, roasted bell pepper on toasted bread rounds and goat cheese and a lovely selection of cheese and artisanal salami.
My very funny friend Emily wrote this at the top of the recipe she shared…Straight from Fort Smith, Arkansas…. some of the best Italian you’ll ever have.
- 2 cups pitted black olives
- 1/2 cup anchovy fillets in oil (I used 1/4 cup)
- 1/2 cup tuna fish in oil
- 1/2 cup capers
- 1 T lemon juice
- 2 cloves crushed garlic
- 1 t Dijon mustard
- Pinch of cayenne pepper
- 1 T Olive Oil
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- 24 small new red potatoes, halved, hollowed and boiled
- Container marscapone
Chop and mix all ingredients from top list. Add olive oil a little at a time to produce firm, easy-to-spread mixture. If using a food processor, only pulse a few times.
Serve at room temp on dense, Italian bread. Or boil, halved and hallowed small, red potatoes; scoop in mascarpone; top with Italian caviar.