Best 4 Fig Anchoiade Recipes

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**Tantalizing Taste of Fig Anchoiade: A Culinary Journey of Sweet, Savory, and Umami**

Fig anchoiade, a delectable Provençal dip or spread, is an explosion of flavors that dances on your palate. It is a harmonious blend of sweet, savory, and umami notes, created by the unique combination of ripe figs, plump anchovies, tangy capers, and aromatic garlic. This versatile culinary creation can be enjoyed as a dip for crudités, a spread on crostini or crackers, or as a marinade for grilled meats and vegetables.

Let's cook with our recipes!

FIG ANCHOIADE



Fig Anchoiade image

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

3 dried figs
1 red pepper, roasted and skin removed
100 g anchovies packed in oil
2 garlic cloves
12 blanched almonds
flat leaf parsley, a handful
1 teaspoon fennel seed
black pepper, to taste
1/2 lemon, juice of
5 ounces extra virgin olive oil (150ml)
2 teaspoons orange flower water

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

CHEWY FIG AND ALMOND COOKIES



Chewy Fig and Almond Cookies image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 2h40m

Yield 24 cookies

Number Of Ingredients 18

Butter, for greasing the baking dish
1 3/4 cups all-purpose flour
1/2 cup almond flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1 cup sugar
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1 large egg, at room temperature
1 tablespoon heavy cream
1 teaspoon pure vanilla extract
3 cups dried Mission figs, stemmed (14 ounces)
1/2 cup fresh orange juice
1 tablespoon pure vanilla extract
Zest of 1 medium orange
1 cup unsalted chunky almond butter, at room temperature
1/2 cup sliced almonds, toasted, see Cook's Note
All-purpose flour, for dusting

Steps:

  • Place an oven rack in the center of the oven and preheat to 350 degrees F.
  • Butter the bottom and sides of a 9-by-13-inch glass or ceramic baking dish. Line the bottom with an 8-by-20-inch piece of parchment paper, allowing the excess paper to hang over the sides.
  • For the crust: Whisk the all-purpose flour, almond flour, baking powder, salt and baking soda in a medium bowl.
  • Beat the sugar and butter using an electric hand mixer until combined in a large bowl. Beat in the egg, cream and vanilla until smooth. Add the dry ingredients and beat until the mixture forms into clumps. Press the clumps together to form a dough. Knead the dough for 30 seconds and wrap in plastic. Refrigerate for 1 hour.
  • For the filling: Place 1/4 cup water, the figs, orange juice, vanilla extract and orange zest in a food processor. Blend until the figs are finely ground, about 2 minutes. Add the almond butter and blend until incorporated. Add the almonds and pulse until combined.
  • Remove the plastic from the dough and cut in half. Roll out 1 piece of dough into an 8-by-12-inch rectangle on a well-floured work surface. Cut the dough in half lengthwise and then in half crosswise to make 4 equal-size pieces of dough. Transfer the dough pieces to the prepared baking dish using a spatula, and arrange in a single layer. Pinch the edges of the dough together to seal. Spoon the filling onto the dough. Spread the filling evenly over the dough using damp hands. Smooth the top of the filling using a rubber spatula. Roll out the remaining dough into an 8-by-12-inch rectangle. Cut into 4 equal pieces and place on top of the filling, pinching the edges of the dough together to seal. Bake until golden, 25 to 30 minutes. Place the baking dish on a wire rack to cool completely, about 1 hour.
  • Using the excess parchment paper as handles, remove and place on a cutting board. Cut the cookie into twenty-four 1 1/2-inch-square pieces and serve.

ANCHOIADE



Anchoiade image

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

6 ounces drained anchovy fillets
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
5 cloves minced garlic
fresh ground black pepper
1/4 cup minced fresh parsley

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



Anchoiade image

Not for the faint of heart-or tender of taste bud-this easy appetizer is an anchovy lover's dream. Try with any grilled food or as a dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 1/3 cup

Number Of Ingredients 6

16 anchovy fillets
2 garlic cloves, minced (about 1 teaspoon)
2 tablespoons extra-virgin olive oil
4 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly ground pepper or red-chile flakes (optional)

Steps:

  • Coarsely chop anchovies; combine with garlic and oil in a small skillet. Cook over medium-low heat until anchovies melt, stirring while cooking to crush anchovies into a paste.
  • Remove from heat. Stir in lemon juice, parsley, and pepper. Serve warm or at room temperature.

Tips:

  • Choose ripe, fresh figs for the best flavor and texture.
  • If you don't have anchovies, you can substitute another type of salty fish, such as sardines or herring.
  • Use a good quality olive oil for the best flavor.
  • If you don't have a food processor, you can chop the ingredients by hand.
  • Taste the anchoiade before serving and adjust the seasonings to your liking.

Conclusion:

Fig anchoiade is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for spreading on crostini or crackers, or using as a dipping sauce for vegetables or fruit. It can also be used as a marinade for fish or chicken, or as a dressing for salads. No matter how you choose to use it, fig anchoiade is sure to add a unique and flavorful touch to your dishes.

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