Anchoïade

🛒Ingredients (Grocery List)

  • 40 Anchovy Fillets, preferably those packed in oil

  • 1/2 cup Olive Oil

  • 2 Garlic Cloves

  • 1 tsp best quality Red Wine Vinegar

  • Freshly ground Black Pepper

Anchovy Toast

🍴Serves: 4 to 6

⏰Prep Time: 10 min

⏱️Cook Time: 3 min


🥣Instructions

1. Place the Anchovy fillets into a small saucepan and place it over medium heat. Slowly add the Oil, breaking up the Anchovies as your stir so they form a paste. Add the Garlic, then the Vinegar. Cook, stirring, just until the mixture is blended, 2 or 3 minutes. The Anchovies won’t entirely smooth, and the sauce won’t be emulsified. It will be a rough-looking mixture. Keep it warm over very low eat.

2. Anchovy Toast: Toast the large slices of Bread either under the broiler or in a toaster. When the bread is toasted, top each with two Anchovy fillets, and keep them warm.

3. Serve the Anchoïade with a platter of Bread and Vegetables. To eat, dip the Vegetables and/or the Bread and Anchovy Toasts.


💡Tips

  • Serve an assortment of raw vegetables as of cauliflower, broccoli, carrot, bell pepper, mushrooms and cucumber sticks.

  • There is a protocol for eating Anchoïade: when you dip a Vegetable or piece of Bread into the Anchoïade, pass it over your Anchovy toast and let the excess Anchoïade drop into the toast, this moistens it, and you get all the flavors.

  • Often Anchoïade is a first course, but with the Anchovy toasts, it becomes a full meal.