Anchoiade Recipes
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
ANCHOïADE RECIPE
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
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 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.
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
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
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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