Pearl Onion With Tomato Gazpacho Emulsion and Black Olive Bread
Ingredients
- 400 Grams black olive, puréed
- 1/4 Liter olive oil
- 126 Grams butter
- 50 Grams granulated sugar
- 5 whole eggs
- 460 Grams all-purpose flour
- 45 Grams baking soda
- 3 or 4 plum tomatoes
- 3 Ounces peeled and seeded cucumber
- 1/8 green pepper
- 1 Ounce sherry vinegar
- 2 Ounces extra virgin olive oil
- 6 pickled red pearl onions, sliced
Instructions
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