Anchoïade
Anchoïade is a tasty spread made with anchovies and capers, a staple of Cuisine de Provence, it is a fragrant, flavourful appetizer to spread onto crusty bread or to dip crudités in; and it also takes me back to my recent holiday on la Côte d'Azur... (Was it only last Friday, I was drinking lemon-y cocktails by the sea?!) Have a good one!
Ingredients (makes about 1/3 cup):
a small garlic clove
a dozen anchovies, kept in oil
1 tablespoon capers
1 1/2 tablespoon extra virgin olive oil
a small bunch fresh Parsley or Chervil
Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.
Thoroughly drain anchovies and capers, and add them to the mortar as well. Grind energetically with the pestle, until mixture becomes a paste. Gradually stir in olive oil, emulsifying.
Finely chop Parsley or Chervil, and stir into the mixture until well-combined.
Serve Anchoïade with crudités, such as radishes, Baby Carrots, Cherry Tomatoes or cucumber, or spread onto toasted Baguette.
