Black Olive Anchovy Caper Spread garum French recipe Dessert- LateChef.com
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French Recipe

Appetizer

Serves 1
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Short Description

In Ancient Rome, Garum Was a Pungent All-purpose Condiment Made from Fermented Anchovies, Not unlike Present-day Asian Fish Sauce. In Modern Catalonia, the Name Refers to a Spread Similar to the French Tapenade Made of Olives, Anchovies, Capers, Sometimes Mashed Egg Yolks, and Either Olive Oil or Butter. This Recipe, Flavored with Rum and a Touch of Mustard, is Adapted from the One Served at the Hotel Ampurdan in Figueres. The Hotel is Legendary for Its Robust Catalan Cooking and Credited with Naming This Spread Garum. Try to Find Olives That are Pungent, but Not Vinegary and Briny.


Ingredients
Cooking Procedure


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