Anchoïade

Anchovy and Garlic Spread

Preparation info

  • Difficulty

    Easy

  • For

    6

    people

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

Here are two recipes for anchoïade, a spicy anchovy and garlic spread to be served on dry toast. The first is a powerful, concentrated version served hot; the second is creamy and served cold.

If possible, use the kind of anchovies packed in rough salt.

Ingredients

Anchoïade I

  • 20 anchovy fillets
  • 2 garlic cloves, crushed
  • 1 tablespoon red wine vinegar or lemon juice
  • freshly ground black pepper
  • 4 tablespoons olive oil
  • 6 slices good white bread or 12 slices “French” bread

Anchoïade II

  • 24 anchovy fillets
  • 2 garlic cloves, peeled
  • 2 egg yolks
  • 4 tablespoons olive oil
  • freshly ground black pepper
  • 6 slices good white bread

Method

Mash the anchovies in a mortar (or use a blender or food processor for this). Add the garlic, vinegar, and pepper, and dribble the oil in very slowly so the sauce does not separate. Sprinkle the slices of bread with olive oil, place on a cookie sheet and toast under the broiler for 2 to 3 minutes, or until slightly crisp. Turn them over, spread them with the anchovy paste and return to the broiler for 3 to 5 minutes. Cut each slice into 4 triangles and serve immediately while piping hot.

To garnish, you might sprinkle the triangles with crushed garlic and arrange them attractively on a platter with lemon slices, white and red radishes, chopped parsley or chives, and black olives.

Mash the anchovies and garlic in a mortar. Add egg yolks and mix well. Very slowly beat in the oil and add pepper to taste. Sprinkle the slices of bread with olive oil and toast lightly under the broiler for 2 to 3 minutes. Cut into triangles while they are still hot. Let them cool, then spread with the anchovy paste.

Suggestions for garnishing

chopped parsley or chives, a hard-boiled egg passed through a sieve, a grated onion, small black olives from Nice, or sliced radishes.