レアチーズケーキ（ヨーグルトのレアチーズケーキ）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 30minutes
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Tapenade | Hotel de Mikuni's recipe transcription
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Ingredients
- Black olive : 100g
- Caper : 10g
- celery : 20g
- carrot : 30g
- garlic : 1 piece
- Anchovy : Two
- Olive oil : 5 tbsp
- pepper : Appropriate amount
- baguette : as you like
Time required
15minutes
Procedure
-
1)
Cut the material
00:48
Slice celery and carrots.
-
2)
Stir
01:05
Place all ingredients in a food processor and stir. Mix the coarse part on the way and stir to the desired hardness. Add pepper to taste.
-
3)
Serve
05:11
Attach it to toasted baguettes if you like.
Point
・ A recipe for a versatile paste called tapenade by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ It goes well with baguettes, vegetables, and fish sauces.
・ In France, it is often combined with white wine or champagne.
・ Adult-like snacks with a delicious herb scent.
・ Stir the paste until it has the desired hardness.
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