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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.

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