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Anchoiade

Cette sauce traditionnelle est le symbole par excellence de la cuisine provençale.
Anchoiade. Stir in the vinegar and season with pepper. Peel the cloves of garlic cut in half and remove the stem. Transfer the mixture to a bowl and stir in the olive oil a few tablespoons at a time until incorporated.
Make it a full meal with cooked new potatoes boiled eggs bread and olives. Pour the oil into the blender in a steady stream until it forms a thick sauce. To make the anchoiade put all the ingredients except the olive oil and black pepper in a processor and switch on.
In james beard s treasury of outdoor cooking beard wrote there is no time in the pattern of eating when tidbits and hors d oeuvre taste quite as good as they do while you are waiting on a terrace or in a garden for a roast to cook on the spit or a chop on the grill this sweet. L anchoïade est idéale sur tartinée sur du pain grillé pour l apéritif ou pour accompagner des légumes crus. When i was in lourmarin for easter my aunt served a delicious anchoïade for lunch the first day and it had the consistency of a thin mayonnaise.
Correct the seasoning if necessary. It s like the quirky cool update to tapenade. To serve spread the anchoïade on the.
Anchoïade a garlic and anchovy dip is a specialty from provence and the city of collioure in particular famous for its anchois it is typically served with an assortment of raw vegetables or spread on little toasts. Anchoiade side serves 4 10 min this pungent salty dip is the way to make the best of the moment when all the new summer vegetables come through in the boxes. There are some variations on the basic recipe but the core elements nearly always remain anchovies vinegar garlicand oil.
I love drizzling it over roasted sweet bell peppers spreading it on olive bread or using it as a bath for crisp sweet fennel or sugar snaps. How to make a traditional anchoiade. When served anchoiade can be used as a sauce for a salad or other dish a spread for toasted pieces of bread or as a dip for crudites vegetables and other.
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