Anchoiade recipe
information
Delicious with a glass of chilled white or sparkling wine, anchoiade may also be served as an after-dinner savoury.
ingredients
4 slices brown bread, crusts removed
Unsalted butter
50 g (2 oz) can anchovies in olive oil, drained and soaked in milk for 30 minutes
1 garlic clove, crushed
Freshly ground black pepper
Unsalted butter
50 g (2 oz) can anchovies in olive oil, drained and soaked in milk for 30 minutes
1 garlic clove, crushed
Freshly ground black pepper
method
1. Toast the bread on one side only and butter the untoasted side. Cut into fingers.
2. Drain the anchovies and pound to a paste with the garlic in a mortar and pestle.
3. Season with pepper to taste and spread onto the buttered toast fingers.
4. Place on a baking sheet and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 10 minutes or until hot and crisp. Serve immediately.
2. Drain the anchovies and pound to a paste with the garlic in a mortar and pestle.
3. Season with pepper to taste and spread onto the buttered toast fingers.
4. Place on a baking sheet and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 10 minutes or until hot and crisp. Serve immediately.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
