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A quick overview of anchoïade anchoyade.
Presentation anchoiade. Nobtis getty images. Anchoïade is a puree of anchovies mashed with olive oil and garlic used for seasoning on raw vegetables or like a spread on bread. Don t confuse anchoïade with aïoli which can best be described as a garlicky.
Posted by cuisine de provence at 4 00 pm. It is a provençal dish anchovies are a typical feature of the cuisine in this region. 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.
This simple anchovy sauce will level up all manner of foods like pasta and salads but also works as a spread of its own atop some crusty bread. Slowly add olive oil until you have a sauce like consistency. 10 or so fresh basil leaves.
4 cloves of garlic peeled and minced. This recipe is from delia s complete cookery course. Dry the anchovies well then put them in the mixer bowl with the garlic and vinegar.
Don t worry if some bones remain in the anchovies just think of them as added calcium. Wash the anchovies and plunge into cold water for 15 minutes to desalt them. 100 g of anchovy fillets.
Mix while slowly adding in the oil to thicken the anchoïade.
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