Anchoyade

Name: Anchoyade
Yield: Makes about 500 ml
Cuisine: French
Ingredients: salt and freshly ground black pepper; 20 anchovy fillets; 6 very ripe medium-sized tomatoes, peeled; 100 g capers; 3 tablespoons red-wine vinegar; 200 ml olive oil; 250 g pitted green olives, drained; 15-20 basil leaves

Preparation info

Makes about
500 ml

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Ingredients

100 g capers
20 anchovy fillets
6 very ripe medium-sized tomatoes, peeled

Europe
France
Side dish
Pescatarian
Mediterranean
Gluten-free

Method

Combine all ingredients in a liquidiser and blend until almost smooth. This is an excellent savoury dip for crudités or bread.