Provencal French cuisine
Anchoïade is an anchovie paste, similar to tapenade, but with more garlic and olive-oil and less (or no) olives.
Recipe (4 servings)
100 g olives , black (pitted)
100 g capers [câpres]
100 g tuna [thon]
12 anchovy (washed, in strips) [anchois]
2 cups olive oil [huile d'olive]
1 teasp mustard [moutarde]|
1 sprig basil [basilic]
3 cloves garlic [ail]
salt, pepper [sel, poivre]
Grind together in a mortar the olives, capers, anchovies, tuna and garlic. Add the mustard, herbs, spices and olive oil, and beat thouroughly until you have a smooth paste.
|Conversions||30 g = 1 oz = 2 Tbs||180 g = 6 oz = 3/4 cup|
|1 kg = 2.2 lbs||1 lt = 1.06 qt||60 g = 2 oz = 1/4 cup||225 g = 8 oz = 1 cup|
|0.45 kg = 1 lb||0.95 lt = 1 qt||115 g = 4 oz = 1/2 cup||450 g = 16 oz = 1 pint|