Anchovy Paste (Anchoiade)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
175 ml/6 fl oz N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
60 g/2 oz drained anchovy fillets, packed in oil milk 125 ml/4 fl oz extra-virgin olive oil
2 teaspoons chopped fresh thyme or winter savory 1 tablespoon red wine vinegar freshly ground black pepper
TO SERVE: 1 loaf French country-style bread, sliced radishes chicory spears
black olives



1 Blot the anchovies well with kitchen paper before weighing. Place in a bowl, cover with milk, and let stand for 2 minutes to reduce the saltiness. Drain and rinse carefully in cold water. Pat dry with kitchen paper. Place the anchovies in a food processor with the oil, garlic, thyme and vinegar and process to smooth puree, adding pepper to taste. Transfer to a serving bowl.
2 To serve in the traditional way, toast the bread on one side under a hot grill, spread the untoasted side with anchoiade and return to the grill until the anchoiade is bubbling. Serve with radishes, chicory spears and olives.

Back