Tartine from Provence

TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: --
YIELD:
LEVEL: Easy

ingredients

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Directions

Cut the bread in half lengthways and rub the cut surfaces with garlic.

In a food processor, combine the olives, red pepper, beans, tomatoes and anchovies. Mix in the olive oil and lemon juice. Adjust seasoning. Spread the mixture thickly over the bread and put the sides back together again. Tie up with string and enclose in aluminum foil or grease proof paper. Place a board on top of the parcel with a few weights and press for 1 hour. Then off you go to your picnic.

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  • on October 17, 2012

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    Made this for several picnic occasions ever since I first saw the episode years ago. Recipe here needs to be clarified.

    - The black olives are pitted and sliced
    - The red pepper is roasted and peeled
    - There is no mention here of how much Cooked French beans to use. Jennifer and Clarissa used 1/2 pound of green beans or haricot vert blanched and cut into 1" pieces.
    - Core and seed the tomatoes first before chopping them!
    - The "delicious" olive oil should be extra virgin.

    *Originally, the ingredients were crushed by hand in a large mortar and pestle. Result should still be a chunky spread so if you're using a food processor, pulse it.

    *Wrap the sandwich tightly in waxed paper or parchment paper (foil will give everything a metallic taste when the tomato's acid reacts with the aluminum THEN tie the sandwich in string like a package. Weigh down with a heavy object for an hour.

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  • on April 09, 2012

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    I couldnt wait to make this after watching the episode. Its very easy to make and a wonderful sandwich. I suggest if you are not used to anchovies, you may want to start with two fillets and go from there. I love them, but a few people I made this sandwich for thought it was a bit strong. When winding with the string, it takes a LOT of string so cut a fairly long strand. This is a perfectly portable sandwich as the string holds it together without danger of it popping open. I used parchment paper, which was perfect. Pressing it is a must IMO because the filling is rather wet and the bread soaks up all the goodness. It wasnt soggy and the taste reminded me of mediteranean flavors.

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