Friday, August 7, 2009

Pork U: A Lesson in Italian Cured Meats - Food

Pork U: A Lesson in Italian Cured Meats - Food & Drink - FOXNews.com

This article is very good and provides you with a wonderful discussion of Italian Cured Meats.

One of my favorite ways of showcasing these wonderful and delicious meats is to create a meat and cheese tray with fresh bread, fruits, vegetables and a great tapenade which is an olive spread.

Here is my favorite recipe.

Ingredients
20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy paste (optional)
Fresh cracked black pepper

Directions
Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks.

Although I said that the anchovy paste is optional, I highly recommend it. It does add a fishy taste to the tapenade at all. In fact, it adds a nutty taste to it and a delicious dimension to the spread. I think you will really enjoy it.

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