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Anchoiade

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Origin of dish:  France
Type of cooking:  No cooking needed
 
Preparation time: 15 minutes
Cooking time: 5 minutes
 
Ingredients (serves 6):


Method:

Drain oil from oil-packed anchovies, or rinse in cold water and pat dry if water-packed, then chop in a mixer.

Mince garlic and add to anchovies with breadcrumbs and parsley.

Add the red wine vinegar and blend to make a paste.

Beat in 1 tablespoon of olive oil a drop or two at a time, then beat in the rest of the oil a teaspoonful at a time until the mixture is smooth and coats a spoon.

Spread on multi-grain bread or lightly toasted sourdough.

May also be served as a dip with raw vegetables (baby carrots, cauliflower, celery, tomatoes, courgette) and hard boiled eggs.
Advice: Can be prepared the day before. Serve as an appetiser or for a buffet. This is very good on a grilled steak or hamburger, it's delicious!

Goes well with Sauvignon Blanc or Pinot Gris (Listel Blanc or Cassis Blanc).

Recipe shared by Jacqueline Melone.

User comments

 
another free recipe every day






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