Anchoiade Tartine Recipes

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

Ingredients

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.

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

Ingredients

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.

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.

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

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