Best 5 Anchoiade Recipes
Anchoïade is a classic Provençal sauce made with anchovies, olive oil, garlic, and herbs. It is typically served as an appetizer or spread on bread, but it can also be used as a marinade or dipping sauce. This article provides three different recipes for anchoïade, each with its own unique flavor profile.
The first recipe is a traditional anchoïade made with fresh anchovies, olive oil, garlic, and herbs. This recipe produces a classic, briny flavor that is perfect for serving as an appetizer or spread on bread.
The second recipe is a modern twist on the classic anchoïade. It uses smoked anchovies, which give the sauce a more intense flavor. This recipe also includes capers and lemon zest, which add a bright, acidic note.
The third recipe is a vegan anchoïade made with tofu instead of anchovies. This recipe is a great option for those who are looking for a plant-based alternative to the classic sauce. It has a creamy, nutty flavor that is perfect for serving as a dip or spread.
No matter which recipe you choose, you're sure to enjoy this delicious and versatile sauce.
ANCHOIADE TARTINE
Assemble a quick holiday appetizer with anchovies, butter, and briny caper berries atop ciabatta toast. This recipe is from chef Jody Williams. Also try: Pesto di Parma Tartine, Pesto di Noci Tartine
Provided by Martha Stewart
Yield Makes 12
Number Of Ingredients 5
Steps:
- Spread butter on toasts. Top with anchovies and season with salt; garnish with caper berries.
PUNTARELLA WITH GREEN ANCHOïADE
Provided by Ken Gross
Categories salads and dressings
Time 1h10m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Remove the tender inner leaves of the puntarella and cut the larger green leaves in thirds. Using a mandoline, finely slice the remaining core. (If using dandelion greens, remove and discard the stems and cut the leaves into thirds.) Rinse in cold water, drain, wrap in paper towels and refrigerate for 1 hour.
- Prepare the anchoïade (anchovy sauce) by combining the anchovies, garlic, olives and vinegar in a food processor. With the motor running, pour in the olive oil in a thin, steady stream. Season to taste with salt and pepper and mix again.
- Place 3 tablespoons of the anchoïade in the bottom of a salad bowl. Add the chilled leaves and mix well. Serve with toasted bread.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 26 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 1022 milligrams, Sugar 3 grams, TransFat 0 grams
FIG ANCHOIADE
From Austin de Croze. The longer this refrigerates, the better the flavour. This can be covered and kept in the fridge for about 5 days. Serve with crusty bread or crudite.
Provided by AmandaInOz
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the figs in hot water for about 15 minutes, then drain.
- Put everything, except the oil and orange flower water, into a food processor.
- Pureee while adding the oil in a steady stream. Taste and add orange flower water 1 teaspoon at a time in case you find it too perfumed.
- Cover and chill until ready to serve. Best to make at least a day ahead.
Nutrition Facts : Calories 263.1, Fat 25.4, SaturatedFat 3.6, Cholesterol 14.2, Sodium 613.1, Carbohydrate 4.7, Fiber 1, Sugar 3, Protein 5.3
ANCHOIADE
This is a really zesty French dip. Great with various crudites. I like to fan out vary-coloured pepper strips, little radishes, mushrooms, belgian endive, etc. to dip in. Delicious. This needs to be chilled for 2 hours before serving.
Provided by evelynathens
Categories European
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor.
- Blend until very smooth.
- Spoon into a serving dish and top with the parsley.
- Cover tightly and chill for at least 2 hours, or up to 48 hours before serving.
Nutrition Facts : Calories 908.5, Fat 89.4, SaturatedFat 13.1, Cholesterol 72.3, Sodium 3126.7, Carbohydrate 3, Fiber 0.4, Sugar 0.1, Protein 25.3
ANCHOIADE
Steps:
- In a blender, puree the chopped garlic, anchovies, olives, vinegar and lemon juice. With the machine running add olive oil and grapeseed oil to make a smooth sauce. Scrap the dip into a bowl and stir in the lemon zest. Season with pepper.Serve at ROOM temperature with quartered artichoke bottoms and other crudites.
Tips:
- Anchovies are the star of this dish, so make sure to use good quality ones. You can use fresh or canned anchovies, but if using canned, be sure to rinse them well before using.
- For a smoother texture, blend the anchovies with the other ingredients until they are completely smooth. If you prefer a chunkier texture, you can chop the anchovies before blending.
- To make sure the anchoiade is well-blended, use a food processor or high-powered blender.
- If you are using fresh herbs, be sure to wash and dry them thoroughly before chopping.
- Store the anchoiade in a covered container in the refrigerator for up to 5 days.
Conclusion:
Anchoiade is a versatile condiment that can be used in many different ways. It is a great addition to sandwiches, salads, and grilled meats. It can also be used as a dip for vegetables or crackers. With its bold, salty flavor, anchoiade is sure to add a touch of excitement to your next dish. Experiment with different variations of the recipe to find the perfect one for your taste. Use a variety of fresh herbs, spices, and other ingredients to create a unique and flavorful anchoiade that will impress your friends and family.
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