Anchoïade can be served both cold and hot, with assorted fresh vegetables will make a great healthy and light snack. Or use anchoage as a dressing for potato salads. In the South of France anchoage has a provençal name Poprad (pebrade).
INGREDIENTS
- salted anchovy fillets – 12 pieces
- garlic – 8 large cloves
- olive oil “extra virgin” – 250 ml
- freshly ground black pepper – to taste
- white wine vinegar – to taste
STEP-BY-STEP RECIPE
Step 1
Lightly lubricate the form of oil and add the unpeeled garlic and bake in a preheated 160 °C oven for 20-30 minutes. Cool, peel, mash into a puree.
Step 2
Rinse the anchovies in cold water, dry. Put in a saucepan, add 3-4 tbsp of olive oil and a few grinds of pepper, cook over low heat until the anchovies will not turn into a puree.
Step 3
Add the anchovies, garlic puree, the remaining butter and a drop of wine vinegar, whisk it all together.
