The # foodybox we received also contained delicious olives in sea water from Kesbeke (in collaboration with Johnny Boer a top chef). These olives are of course in itself delightful served as tapas, but delicious with aged cheese, salty parma ham and olive tapenade (also made from these olives). For the crunch a delicious salad. Be careful that you get out the olive kernels first!
At the table!
Our weekly column table with fun ideas and today, as promised, how to fold the napkins that I showed you last week.
I have illustrated with photos (start and finish top right bottom left ) .
In text :
- Fold the top down to just below the middle;
- Fold the bottom just above the middle;
- Turn the napkin over and fold the right half to about one third of the width inward;
- Then fold the left about 1/3 of the width inward;
- Turn around and you have a bag, where you can put in herbs, breadsticks and other fun accessories.
Recipe : Ciabatta with olives and aged cheese
Ingredients ( 1 sandwich)
- 1 ciabatta sandwich;
- olive oil;
- 1 teaspoon capers;
- 1 slice of old cheese;
- 2 slices of Parma ham;
Get the kernel out of the olives. Put 2 tablespoons olives with one clove of garlic and capers and olive oil in a food processor and grind finely. Season with salt and pepper .
Cut the ciabatta open and coat the bottom with olive tapenade. Garnish with the cheese, then the ham and on top some pitted olives. Cover with lettuce and put the top of the ciabatta bun above.