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
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.
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 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.
PUNTARELLA WITH GREEN ANCHOïADE
Provided by Ken Gross
Categories salads and dressings
Time 1h10m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Remove the tender inner leaves of the puntarella and cut the larger green leaves in thirds. Using a mandoline, finely slice the remaining core. (If using dandelion greens, remove and discard the stems and cut the leaves into thirds.) Rinse in cold water, drain, wrap in paper towels and refrigerate for 1 hour.
- Prepare the anchoïade (anchovy sauce) by combining the anchovies, garlic, olives and vinegar in a food processor. With the motor running, pour in the olive oil in a thin, steady stream. Season to taste with salt and pepper and mix again.
- Place 3 tablespoons of the anchoïade in the bottom of a salad bowl. Add the chilled leaves and mix well. Serve with toasted bread.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 26 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 1022 milligrams, Sugar 3 grams, TransFat 0 grams
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GAIL’S ANCHOïADE RECIPE - GAIL SIMMONS
From foodandwine.com
5/5 (1)Total Time 15 minsAuthor Gail Simmons
- Coarsely chop enough anchovies (about 10 fillets) to equal about 3 tablespoons, and measure 4 teaspoons oil from tin. Reserve any remaining anchovies and oil for another use.
- Heat chopped anchovies, anchovy oil, garlic, and crushed red pepper in a small skillet over low. Cook, using the rounded side of a spoon to smash anchovy mixture until it resembles a paste, about 4 minutes.
- Remove from heat, and transfer to a small heatproof bowl. Stir in parsley, lemon zest and juice, and olive oil, adding more lemon zest and juice to taste. Serve warm or at room temperature as a spread on toast, a dip for crudités, or a condiment for steak.
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