Anchoiade
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
59
Sourness
40
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Whole Almonds (blanched)3 tbsps
Olive Oil1 tbsp
Wine Vinegar (red-)1 tsp
Herbes De ProvenceDirections:
1
In a food processor grind fine almonds with anchovies and garlic
2
With motor running add shallot, oil, vinegar, and herbes de Provence and blend well
3
Add tomato, bell pepper, and parsley and pulse motor until just combined, being careful not to purée smooth
4
Anchoïade may be made 1 day in advance and kept covered and chilled
5
In a food processor grind fine almonds with anchovies and garlic
6
With motor running add shallot, oil, vinegar, and herbes de Provence and blend well
7
Add tomato, bell pepper, and parsley and pulse motor until just combined, being careful not to purée smooth
8
Anchoïade may be made 1 day in advance and kept covered and chilled
9
Serve anchoïade at room temperature on toasts
10
Serve anchoïade at room temperature on toasts