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Provencal recipes
 
Légumes découpés

Anchoïade

For the "aperitif" an anchovy purée
served on toast or as a buffet
with raw vegetabless.

Market for 6 persons
  • 200 g salted anchovy filets (canned or bottled)
  • 2 garlic cloves
  • 1 teaspoon of vinegar
  • 15 cl olive oil, pepper
Preparation

  • Clean the anchovy filets, open them length wise and remove the backbone and tail, rinse well.

  • Crush the filets with the garlic, pepper and vinegar.

  • Pour in slowly the olive oil, stirring well.

  • Serve on slices of toast.

Keeps well if chilled and covered with olive oil.


Provencal recipes



Recette anchaoïade en FrançaisProvencal anchoiade receipe in English

Provencal recipes
Typical provencal recipes
Tian d'aubergine
Flan d'aubergine
Ratatouille
Aïoli
Tappenade
Anchoïade
Soupe au pistou
Daube provençale


 
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