Anchoiade Recipes

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ANCHOIADE



Anchoiade image

Not for the faint of heart-or tender of taste bud-this easy appetizer is an anchovy lover's dream. Try with any grilled food or as a dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 1/3 cup

Number Of Ingredients 6

16 anchovy fillets
2 garlic cloves, minced (about 1 teaspoon)
2 tablespoons extra-virgin olive oil
4 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly ground pepper or red-chile flakes (optional)

Steps:

  • Coarsely chop anchovies; combine with garlic and oil in a small skillet. Cook over medium-low heat until anchovies melt, stirring while cooking to crush anchovies into a paste.
  • Remove from heat. Stir in lemon juice, parsley, and pepper. Serve warm or at room temperature.

ANCHOïADE



Anchoïade image

This is a delicious snack with all the flavours of Provence to serve out of doors, either as a first course at a barbecue or for lunch, or else on small croutons to serve with drinks before a meal.

Categories     Starters     Canapes & Nibbles     Barbecue salsa and dips

Yield Serves 3-4

Number Of Ingredients 13

1 ¾ (45 g) tin anchovy fillets in oil
8 black olives
1 small onion, finely chopped
1 ripe tomato, peeled and chopped
a few drops of wine vinegar
1 large or 2 small cloves of garlic, crushed
1 heaped teaspoon tomato purée
1 rounded teaspoon dried oregano, or 2 teaspoons chopped fresh marjoram
1 tablespoon fresh parsley
8 x 1 inch (2.5 cm) baked croutons of French bread (see recipe below), cut diagonally
freshly milled black pepper
oil
chopped fresh basil, to garnish

Steps:

  • Begin by pounding the anchovies (with their oil) to a pulp, either using a pestle and mortar or a basin and the end of a rolling pin. Then pit the olives, chop their flesh up finely and add this to the anchovy mixture along with the chopped onion, tomato and a few drops of wine vinegar. Stir thoroughly, then add the crushed garlic, tomato puree, oregano, parsley and some freshly milled pepper, and stir again. Then spread the mixture generously on the croutons. All this can be done in advance. Then to finish off, pour a few drops of oil over each slice, place them under a pre-heated medium grill for 5 minutes to heat through, and sprinkle with chopped basil before serving. Why not make your own French Bread? You can watch it being made in the White Breads lesson of Delia's Cookery School Video

ANCHOIADE



Anchoiade image

Categories     Condiment/Spread     Fish     Garlic     Herb     Tomato     Quick & Easy     Almond     Bell Pepper     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 11

1/3 cup blanched whole almonds
a 2-ounce can flat anchovies, rinsed and patted dry
3 garlic cloves
1 shallot, quartered
3 tablespoons olive oil
1 tablespoon red-wine vinegar
1/4 teaspoon herbes de Provence or dried Italian seasoning, crumbled
1 tomato, seeded and chopped fine (about 3/4 cup)
1 red bell pepper, chopped fine (about 3/4 cup)
3 tablespoons finely chopped fresh parsley leaves
French bread toasts as an accompaniment

Steps:

  • In a food processor grind fine almonds with anchovies and garlic. With motor running add shallot, oil, vinegar, and herbes de Provence and blend well. Add tomato, bell pepper, and parsley and pulse motor until just combined, being careful not to purée smooth. Anchoïade may be made 1 day in advance and kept covered and chilled.
  • Serve anchoïade at room temperature on toasts.

ANCHOIADE



ANCHOIADE image

Categories     Nut     No-Cook     Quick & Easy

Yield 10 servings

Number Of Ingredients 7

1 pound chopped dried figs
10 mls chopped anchovy fillets
½ cup chopped pine nuts
½ cup chopped parsley
3 cloves garlic
0 mls olive oil, to moisten
2 loaves French bread

Steps:

  • Mix figs, anchovies, pine nuts, parsley, garlic, and olive oil together. Split loaves of bread lengthwise and spread with the mixture. Wrap in foil and heat in the oven. Cut into 1/2-inch slices and serve.

ANCHOIADE TARTINE



Anchoiade Tartine image

Assemble a quick holiday appetizer with anchovies, butter, and briny caper berries atop ciabatta toast. This recipe is from chef Jody Williams. Also try: Pesto di Parma Tartine, Pesto di Noci Tartine

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 5

1/2 cup unsalted whipped butter, room temperature
1 loaf ciabatta, halved lengthwise and sliced crosswise into twelve 1-inch-thick pieces, toasted
Salted anchovies, rinsed and patted dry
Flaky sea salt, such as Maldon
Caper berries

Steps:

  • Spread butter on toasts. Top with anchovies and season with salt; garnish with caper berries.

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