Sun-dried tomato cream
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 15 dried tomatoes
- 2 c. à soupe Aix-en-Provence olive oil PDO
- 1 lemon juice
- 3 fresh squares or equivalent
- Pepper
- 1 a pinch of Espelette chilli PDO
Tip
Choose PDO olive oil from Aix-en-Provence (intense flavour) for its aromas of raw artichoke and fresh greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries.Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, a French olive oil of the Picholine, Olivière, Aglandau and Salonenque varieties...
Instructions
Blend all the ingredients together. Adjust the seasoning and chill until ready to serve.
Tip
Choose PDO olive oil from Aix-en-Provence (intense flavour) for its aromas of raw artichoke and fresh greenery, sometimes complemented by notes of walnuts/hazelnuts and red berries.Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes, a French olive oil of the Picholine, Olivière, Aglandau and Salonenque varieties...
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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