Sometimes called “poor man’s caviar,” Provencale Caviar is neither poor nor caviar. A piquant blend of tuna, anchovies, and black olives, this concoction somewhat resembles sturgeon caviar in appearance; in taste it is reminiscent of the South of France favorite, Salad Nicoise. It is as elegant an appetizer as Vermouth Cassis is an apertif.
The recipe makes about 2 cups.
What is Creme de Cassis?
This is a sweeet aperitif liqueur made from black currants, often used to sweeten aperitif wines. A superbly easy dessert can be made just by pouring a few teaspoons of creme de cassis over raspberry sherbet. Call it Sorbet de Cassis.
Aperitifs Card 40
2 jiggers dry white vermouth
1/2 jigger creme de cassis
Stir vermouth and creme de cassis in Old Fashioned glass with ice. Fill with club soda. Garnish with lemon or orange peel. For a Lillet Cassis, follow instructions above, but substitute white Lillet for dry white vermouth. For a Vermouth Cassis Rouge, follow instructions for Vermouth Cassis but substitute sweet red vermouth for dry white vermouth.
- 10 anchovy fillets
- 2 6- ounce cans black olives drained
- 1 7- ounce can tuna packed in oil
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 teaspoon lemon juice
Rinse anchovy fillets lightly under running cold water to remove excess saltiness; pat dry on paper towels. Chop and combine with remaining ingredients.
Puree in blender or food processor. Serve with club crackers or bread sticks.