Anchoïade Recipe
Provencal French cuisine
Anchoïade is an anchovie paste, similar to tapenade, but with more garlic and olive-oil and less (or no) olives.
Serves: 4
Ingredients:
100 g pitted black olives
100 g capers [câpres]
100 g tuna
12 anchovy (washed, in strips)
2 cups olive oil [huile d'olive]
1 tsp mustard
1 sprig basil [basilic]
3 cloves garlic [l'ail]
thyme
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 | 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 |
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