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home > recipes > appetizers > anchoïade
from Chicago, IL 4 cloves garlic, peeled 15 salted anchovies, rinsed, dried and filleted (30 canned anchovy fillets may be substituted, drain and dry them) 1/2 cup olive oil 2 teaspoons red wine vinegar 1/4 teaspoon freshly ground pepper Pass the garlic cloves through a garlic press. In a mini-food processor combine the garlic and anchovies and process until it resembles a paste. Remove from processor and in another bowl, whisk the olive oil and the vinegar into the anchovy paste, until smooth. Anchoïade may be used as a dip with crudités or as a spread for toasted baguette slices. It can be used as a condiment to liven up hard-boiled eggs or in pissaladière. Parsley, capers or olives may also be added to give a different flavor to the anchoïade.

Anchoïade


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keyword: anchoïade
ethnicity: french
recipes for appetizers
recipes by dave
Email Address:
(posted November 13, 2003)

from Chicago, IL

4 cloves
garlic, peeled
15 salted anchovies, rinsed, dried and filleted (30 canned
anchovy fillets may be substituted, drain and dry them)
1/2 cup
olive oil
2 teaspoons
red
wine vinegar
1/4 teaspoon freshly ground pepper

Pass the
garlic cloves through a
garlic press.
In a mini-
food processor combine the garlic and anchovies and process until it resembles a paste.
Remove from processor and in another bowl,
whisk the
olive oil and the vinegar into the anchovy paste, until smooth.
Anchoï
ade may be used as a dip with crudités or as a spread for toasted baguette slices. It can be used as a condiment to liven up hard-boiled
eggs or in pissaladière. Parsley, capers or olives may also be added to give a different flavor to the anchoïade.



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