Anchoïade

L’anchoïade

Preparation info

  • For

    fifteen

    people (Anchoïade keeps well in an airtight jar so you can make enough for several meals)
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 300 g (10½ oz) tinned anchovy fillets in olive oil
  • 1 litre (<

Method

  1. With a liquidiser or food-processor: Put all the ingredients listed above into the container and run the machine until you have a smooth purée. (For most domestic liquidisers and mixers these quantities will have to be processed in two batches.)
  2. With a mouli-légumes: Warm (they should only be warm not hot) the anchovies with