Anchoïade Recipes

ANCHOïADE RECIPE

Anchoïade Recipe image

Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités or as a spread for bread, all with a glass of white wine or rosé.

Provided by Kerry Saretsky

Categories Side Dish Condiments and Sauces Ingredient Condiment

Time 5m

Yield 4

Number Of Ingredients 4

Ingredients

1/2 clove garlic
Anchovy fillets from one 2-ounce can (see note in introduction)
2 tablespoons extra virgin olive oil
1 1/2 teaspoons white wine vinegar (or to taste)

Steps:

Fit the food processor with a blade, and set it to whirl. Drop in the garlic, so it smashes to smithereens. Drop in all the anchovies at once. Add the olive oil and vinegar. Then stop the machine, scrape down the sides, and whiz until pretty smooth.
Spoon into a small bowl and serve with a few handfuls of fresh sugar snaps, or spoon it over roasted red and yellow peppers, or serve it as a dip for olive bread.

Nutrition Facts : Calories 107 kcal, Carbohydrate 0 g, Cholesterol 7 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 285 mg, Sugar 0 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g

ANCHOIADE

Anchoiade image

This is a really zesty French dip. Great with various crudites. I like to fan out vary-coloured pepper strips, little radishes, mushrooms, belgian endive, etc. to dip in. Delicious. This needs to be chilled for 2 hours before serving.

Provided by evelynathens

Categories European

Time 5m

Yield 2 cups

Number Of Ingredients 6

Ingredients

6 ounces drained anchovy fillets
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
5 cloves minced garlic
fresh ground black pepper
1/4 cup minced fresh parsley

Steps:

Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor.
Blend until very smooth.
Spoon into a serving dish and top with the parsley.
Cover tightly and chill for at least 2 hours, or up to 48 hours before serving.

Nutrition Facts : Calories 908.5, Fat 89.4, SaturatedFat 13.1, Cholesterol 72.3, Sodium 3126.7, Carbohydrate 3, Fiber 0.4, Sugar 0.1, Protein 25.3

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

Ingredients

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.

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