Anchoiade Tartine Recipes

ANCHOIADE

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

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

SPRING VEGETABLE TARTINE WITH WHITE ANCHOVIES

Steps:

• Place garlic into the bowl of a mortar or a small bowl. Add salt; mash until garlic is a smooth paste. Add lemon juice, lemon zest, cayenne, and mayonnaise. Stir until well blended.
• Toast bread slices. Spread generously with the lemon aioli. Place anchovies, skin side up, on top of the aioli, about 4 fillets per tartine. For easier serving, cut the tartines in half at this point; set them back together before topping with the veggies.
• Place carrot strips, endive, and radish slices in a bowl. Sprinkle with a splash of fresh lemon juice and a drizzle of olive oil. Toss lightly until veggies are dressed.
• Place endive on the anchovies; arrange the carrots and radishes on the tartine. Top with edible flower petals and baby parsley.

ANCHOIADE

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 TARTINE

Steps:

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