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1. Nella mini bacinella, mettere tutti gli ingredienti tranne l’olio di oliva. Frullare per circa
30 secondi fino a che non si ottiene una crema.
2. Avviare l’apparecchio in modo continuo per 10-20 secondi. Versare l’olio poco alla
volta fino a che non viene completamente assorbito.
Consigli del cuoco: questa crema è deliziosa spalmata su fette di pane
tostato. Per una salsa ancora più gustosa, sostituire le olive nere con olive
alla greca snocciolate.
Tapenade (crema di olive)
Preparazione: 5 min
250 g di olive nere snocciolate
20 ml di olio di oliva
1 cucchiaio di capperi
2 cucchiaini di senape
Succo di 1 limone, Pepe
Per 1 tazza
Pesto
1. Lavare il basilico. Staccare le foglie e asciugarle con cura. Sbucciare lo spicchio
d’aglio, tagliarlo in 2 e togliere il germe centrale.
2. Mettere nella mini bacinella l’aglio, il basilico, i pinoli, il grana, il pepe e il sale.
3. Dare 10 impulsi fino a che non ottiene una crema omogena.
4. Aggiungere l’olio di oliva a filo dall’apertura del coperchio lasciando girare
l’apparecchio.
Consigli del cuoco: delizioso con la pasta.
Preparazione: 10 min
50 g di pinoli
50 g di grana
100 ml di olio di oliva
1 spicchio d’aglio
1 mazzo di basilico fresco
Sale e pepe
Per 1 tazza
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