ANCHOIADE
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
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
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
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
Categories Condiment/Spread Fish Garlic Herb Tomato Quick & Easy Almond Bell Pepper Gourmet
Yield Makes about 2 cups
Number Of Ingredients 11
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
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
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
Steps:
- Spread butter on toasts. Top with anchovies and season with salt; garnish with caper berries.
More about "anchoiade recipes"
GAIL'S ANCHOïADE RECIPE - GAIL SIMMONS | FOOD & WINE
From foodandwine.com
Servings 4Total Time 15 minsCategory Condiments
- Coarsely chop enough anchovies (about 10 fillets) to equal about 3 tablespoons, and measure 4 teaspoons oil from tin. Reserve any remaining anchovies and oil for another use.
- Heat chopped anchovies, anchovy oil, garlic, and crushed red pepper in a small skillet over low. Cook, using the rounded side of a spoon to smash anchovy mixture until it resembles a paste, about 4 minutes.
- Remove from heat, and transfer to a small heatproof bowl. Stir in parsley, lemon zest and juice, and olive oil, adding more lemon zest and juice to taste. Serve warm or at room temperature as a spread on toast, a dip for crudités, or a condiment for steak.
ANCHOïADE - A TYPICAL PROVENçAL RECIPE FROM PROVENCAL TERROIR.
From terres-dazur.com
Estimated Reading Time 1 min
ANCHOïADE (FRENCH ANCHOVY DIP) RECIPE | CHOCOLATE & ZUCCHINI
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Servings 6Total Time 5 mins
ANCHOïADE RECIPE - SERIOUS EATS
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ANCHOIADE RECIPE | JAMES BEARD FOUNDATION
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HOW TO MAKE ANCHOïADE | TASTING TABLE RECIPE
From tastingtable.com
Cuisine FrenchEstimated Reading Time 2 minsCategory Side DishTotal Time 20 mins
- In a small skillet over medium heat, combine the anchovies, garlic and olive oil and cook, stirring often, until the anchovies have broken down and have melted, about 10 minutes.
GRILLED LAMB WITH ANCHOIADE DRESSING RECIPE | MYRECIPES
From myrecipes.com
Servings 10Calories 185 per serving
- To prepare lamb, combine the first 4 ingredients in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator for 12 hours, turning bag occasionally.
- Remove lamb from bag; discard marinade. Sprinkle lamb with salt and pepper. Place on a grill rack coated with cooking spray; grill 30 minutes, turning to cook all sides, or until a thermometer registers 145° (medium rare). Remove from grill, and let stand 20 minutes before slicing.
- To prepare dressing, combine 1 tablespoon rosemary, 1 1/2 tablespoons juice, 1 tablespoon oil, and anchovies in a small bowl, stirring well with a whisk. Serve with lamb.
JESSICA B. HARRIS' ANCHOïADE RECIPE
From today.com
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ANCHOIADE DIP - THE GOOD LIFE FRANCE
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ANCHOïADE WITH CRUDITES RECIPE - BBC FOOD
From bbc.co.uk
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From eatyourbooks.com
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