During the European Football Championship, the European Centre for Allergy Research Foundation (ECARF) is presenting a series of easy, quick recipes that can be prepared at home.
The recipes use ingredients that are free from the 14 most common allergens subject to mandatory labelling. This makes them suitable for many people with food allergies and also delicious for people without allergies!
Tapenade is a traditional spread from the south of France. The dish is easy to make and can be enjoyed as a snack during the match of the Bleus, or anytime!
Ingredients (serves 4)
- French baguette:
- 500 g gluten-free all-purpose flour (note: without lupine protein)
- 300 ml lukewarm water
- 3 Tbsp olive oil
- 15 g active dry yeast
- 1 Tsp salt
- 1/2 Tsp sugar
- Olive oil for brushing on top of the baguette
Artichoke and olive tapenade:
- 1 can artichoke hearts (in brine)
- approx. 20 green olives, pitted
- 1 Tsp capers
- 1 garlic clove
- 1 stalk fresh basil
- 5 stalks fresh flat-leaf parsley
- 6 Tbsp olive oil
- Saltand black pepper
For the dough:
- Stir together the active dry yeast with the sugar in around 100 ml lukewarm water. Wait a moment for the yeast to proof and bubble. This might take around 10 minutes.
- In a bowl, combine the flour and the salt; drizzle in the olive oil. Add the yeast/water mixture and the rest of the lukewarm water (200 ml) and knead into a dough. You can use the dough hook of your mixer.
- Divide the dough into 4 equal pieces and shape each piece into a thin baguette roll, around 10 cm long.
- Place the baguettes on a baking tray lined with parchment paper.
- Allow to rise in a warm place. You can preheat the oven to 50°C, switch it off and put the baking tray with the unbaked baguettes into the oven. Place an oven rack with a well-dampened kitchen towel directly above it. Let the dough rise for about 30 to 45 minutes.
- Once the dough has risen, remove from the oven, along with the oven rack with the kitchen towel. Preheat the oven to 220°C (upper and lower heat).
- Slash the surface of the baguettes on the diagonal with a sharp knife and brush with olive oil.
- Place an ovenproof bowl filled with water into the oven. Bake the baguettes in the oven for 25 to 30 minutes.
- Drain the brined artichoke hearts in a strainer, lightly pressing out the liquid. Discard the brine.
- Finely chop the olives, artichoke hearts and garlic clove.
- Place all the ingredients into a bowl and add the capers.
- Remove the leaves of the basil and parsley from the stems, rinse them and shake them dry. Chop them roughly and add them to the bowl.
- Add the olive oil, salt and pepper. Using a stick blender, blend everything until smooth.
- Season with more salt and pepper to taste.
ECARF wishes you bon appétit!