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Anchoide
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1977
Anchoide is a well-seasoned paste made using anchovy fillets. Spread it on French bread and serve it hot for a snack, preferably with a glass of chilled white wine.
Ingredients
2 2 cloves 1 tablespoon
Method
Pound the anchovies to a smooth paste with the peeled cloves of garlic. Add the olive oil, butter and wine vinegar. Season with plenty of pepper.
Toast slices of French bread on one side only. Spread the anchoide thickly on the untoasted side, pressing down so that the flavour soaks in. Place in a hot oven for a few minutes before serving.
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