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Correo Electrónico
Receta Sundried Tomato and Black Olive Palmiers with Anne Willan’s Tapenade
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Ingredientes
- 1/4 cup sun dried tomato pesto
- 1/4 cup tapenade (see recipe below)
- 1/2 teaspoon fresh thyme leaves
- 3/4 cup/150g salted (dry cured) black olives, pitted
- 6 anchovy fillets, soaked in a little milk for 15 minutes
- 2 ounces/60g canned tuna in water, drained, or 2 slices white bread without the crusts
- 2 garlic cloves, minced
- 3 tablespoons/20g sliced almonds
- 1/4 cup/45g capers, rinsed and drained
- 1/2 cup/125ml olive oil
- juice of 1/2 lemon
- freshly ground pepper
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 262g | |
| Calories 1142 | |
| Calories from Fat 1024 | 90% |
| Total Fat 116.18g | 145% |
| Saturated Fat 15.92g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 1288mg | 54% |
| Potassium 682mg | 19% |
| Total Carbs 13.46g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.03g | 1% |
| Protein 18.62g | 30% |
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