Anchoaïde

An Anchovy and Fig Paste

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Corsican Anchoaïde differs from that of Provençe by having an addition of figs. The figs and filleted anchovies are pounded in a mortar with a little garlic, and spread on slices of bread, moistened with oil and sprinkled with chopped onion.