The Italian Cookery Course by Katie Caldesi is my current favourite cookbook. I do not only enjoy reading it, and learning loads about Italian cooking, but I was actually inspired to try out the recipes. Check out the review on kuali.com.
I made this simple paste because I love all the ingredients – sundried tomatoes, olives and capers. I had just made a batch of oven-dried tomatoes for Veggie Chick and Marty Thyme’s Crazy Juliet sandwiches, and so I shamelessly asked back 200g from them. It turned out I only have olives with pits, so I ate half the bottle up instead of pitting them….yums.
Anyway, it was easy enough to run down to the supermarket to buy a bottle of pitted olives, except that I also bought eight other items.
Anyway, I just blitzed everything in the blender, and it was all done. I ate it plain on baguette, and also had it with spaghetti, prawns, cherry tomatoes and fresh basil leaves.
Sun-dried tomatoes are pricey in Malaysia, but it’s easy to make them. Check out my post on making oven-dried tomatoes in a slow slow oven.
Sundried Tomato, Caper and Olive Paste
100g sun-dried tomatoes
100g good-quality olives, pitted
100ml extra virgin olive oil
1 tablespoon of capers, rinsed
1/2 dried or fresh red chilli, chopped
a good pinch of salt
Whizz all the ingredients in a food processor, and adjust the seasoning to taste.