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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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