Anchoïade in olive oil, traditional style
Ingredients
For
6
personnes
- 200g salted anchovies
- 2 cloves of garlic
- 20g of soaked breadcrumbs
- 15 cl of traditional-style olive oil
- Freshly ground pepper
- Raw vegetables (carrots, tomatoes, cauliflower, etc.) or bread
Tip
To make it even quicker, use anchovy fillets to make your anchoïade!
Instructions
- Cut the anchovies in half lengthways, then remove the central bone and the tail. Rinse them under running water, then pat them dry with kitchen paper.
- Peel the garlic cloves, remove the germ and crush them in a mortar. Add the anchovy fillets and the soaked breadcrumbs, and crush everything together little by little. Season with pepper.
- Drizzle in the traditional-style olive oil, then mix with a pestle until a thick paste forms.
- Serve as an aperitif on bread croutons or with raw vegetables cut into sticks.
Tip
To make it even quicker, use anchovy fillets to make your anchoïade!
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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