Yes, here’s another reason you need to have smoked paprika in your pantry. This recipe from Carvel Grant Gould of Canoe uses a pinch of smoked paprika. Once you try it you’ll see why our chefs all like to incorporate small amounts into their food.
Ingredients:
5 cups sliced green beans, lightly steamed 1 cup chickpeas (if you’re using canned, rinse and drain) 1 cup sliced potatoes, cooked in lightly salted water 6 poached eggs Black Olive-Tomato Tapenade Smoked paprika, to taste Black Olive-Tomato Tapenade 3/4 cup sun dried tomatoes, minced 1/3 cup minced Kalamata olives 1/4 cup capers, drained and minced 4 anchovies, minced 1/2 medium shallot, minced 3 tablespoons white wine vinegar 1/4 cup olive oil 15 leaves fresh basil, minced 1 tablespoon chopped fresh parsley 1/4 teaspoon black pepper.
Preparation:
Whisk all tapenade ingredients together and set aside until needed.
In a large bowl, combine green beans, chick peas and potatoes. Toss with enough tapenade to lightly coat. Mix thoroughly and divide amongst 6 plates. Top each plate with warm poached egg garnish with smoked paprika. Serve immediately.