Tapenade fettuccine with grilled shark from Entertaining People: Menus from the Kitchen Kaboodle Cooking School (page 107) by Dan Taggart and Kathleen Taggart

  • lemon
  • myzithra cheese
  • Show all ingredients...

  • EYB Comments

    Part of the Pasta Buffet menu. Can substitute swordfish, marlin or tuna steaks for shark steaks, dried sage for sage sprigs, and Romano cheese for myzithra cheese. Can use homemade or bottled tapenade.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Curried shrimp over spaghetti; Pepper and almond lasagne

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Part of the Pasta Buffet menu. Can substitute swordfish, marlin or tuna steaks for shark steaks, dried sage for sage sprigs, and Romano cheese for myzithra cheese. Can use homemade or bottled tapenade.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.