Origin of dish:
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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.