Red Pepper Tapenade - Recipe

Arancini Risotto Balls

Ingredients

460g of Cooks&Co Roasted Red Peppers 
460g of Cooks&Co Artichoke Hearts 

1/2 cup of Fresh Corriander
1/2 cup of Freshly grated Parmesan Cheese 
1/3 cup of Olive Oil 
1/4 cup of Drained capers 
4 cloves of Garlic (Chopped) 
1 tbsp of Fresh Lemon juice 
Salt & Pepper 


Preparation Time: 10 mins
Cooking Time: 2 hours
Serves: 2

Arancini Risotto Balls

Preparation Method

1. In the bowl of a food processor, combine the Cooks&Co Roasted RedPeppers, Artichokes, Coriander, Parmesan cheese, Olive oil, Capers, Garlic and lemon
juice.

2. Pulse until finely chopped and the mixture is blended.

3. Transfer to a serving bowl and season to taste with salt and pepper.

4. Cover and refrigerate for at least two hours before serving to blend the flavours 

 

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