An unusually refreshing spread on toast, a fine dip for raw vegetables, and a fragrant sauce for Pâtes aux Oeufs.
Using a mortar and pestle* and adding a little olive oil, mash the almonds, anchovies, fennel, and mint or basil to make a paste. Mash only a portion of these ingredients at a time, transferring each batch of paste to a bowl.
Toast the slices of bread under the broiler, turn them over and sprinkle with
If you use this sauce with warm pasta, add 3 tablespoons of olive oil to the sauce, stir, and pour over the pasta.
* If a food processor is used, start with the almonds or the fennel.
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