#anchoïade

Une longue série sur la bouffe. Entrées et apéro home-made (sauf le 3)!

Pau : salade, copeaux de brebis, courgette crue, ail, olives et vinaigre aromatisé à la rose (que Christine et moi avions dégustée en Aragon)

Marseille : salade laitue, tomate, avocat,...

Marseille, "Chez Madie" : poivrons au four, huile d'olive, anchoïade

Anchoïade is a tasty spread made with anchovies and capers, a staple of Cuisine de Provence, it is a fragrant, flavourful appetizer to spread onto crusty bread or to dip crudités in; and it also takes me back to my recent holiday on la Côte d'Azur... (Was it only last Friday, I was drinking lemon-y cocktails by the sea?!) Have a good one!

Ingredients (makes about 1/3 cup):

a small garlic clove

a dozen anchovies, kept in oil

1 tablespoon capers

1 1/2 tablespoon extra virgin olive oil

a small bunch fresh Parsley or Chervil 

Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.

Thoroughly drain anchovies and capers, and add them to the mortar as well. Grind energetically with the pestle, until mixture becomes a paste. Gradually stir in olive oil, emulsifying.

Finely chop Parsley or Chervil, and stir into the mixture until well-combined.

Anchoïade provençale et légumes croquants : apéro prêt en 20 min

Anchoïade provençale et légumes croquants : apéro prêt en 20 min. Sauce intense, légumes frais, succès garanti pour recevoir sans stress, parfaite à partager.

✅ 𝐑𝐞𝐜𝐞𝐭𝐭𝐞 𝐜𝐨𝐦𝐩𝐥𝐞̀𝐭𝐞 𝐢𝐜𝐢. 👇👇

Anchoïade | Patricia Wells

As a special treat during my cooking classes in Provence, we often have a catered picnic lunch under the pine trees near the belvedere above the village of Gigondas. It is chef Johannes Sailer and his staff who drive up the hill (we often hike) and deliver a sumptuous picnic of fresh foods, usually including a giant platter of vegetables to accompany this exquisite anchovy dip, a typical Provençal sauce made up of salt-cured anchovies, olive oil, vinegar, and garlic. I like to serve anchoïade with freshly steamed whole cauliflower showered with a touch of fresh parsley from the garden.

Ingredients

Makes about 1¼ cups

8 plump, salt-cured whole anchovies (or 16 oil-packed filets)

2 plump cloves garlic, peeled

2 tsp. best quality red wine vinegar

1 cup extra virgin olive oil

Fine sea salt

Freshly ground black pepper

Instructions

Step 1

If you’re using salt-packed anchovies: At least 5 hours (and up to 24 hours) before preparing the anchovy dip, soak the anchovies: Rinse them, cover with cold water, and refrigerate until ready to prepare the dip.

Step 2

Remove the anchovies from the water, drain, and separate into fillets, pulling them apart and removing the central bones. Rinse and drain.

Step 3