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Anchoïade Recipe

Provencal French cuisine

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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]
thyme [thym]
laurel
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
1 kg = 2.2 lbs  
0.45 kg = 1 lb  

1 lt = 1.06 qt  
0.95 lt = 1 qt  
 
30 g = 1 oz = 2 Tbs
60 g = 2 oz = 1/4 cup  
115 g = 4 oz = 1/2 cup  
180 g = 6 oz = 3/4 cup
225 g = 8 oz = 1 cup  
450 g = 16 oz = 1 pint  


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