Mme. Ricard's Titillating French Anchoïade |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The serving suggestion for this Anchoïade, is rather romantic and very French - it should be served it says, surrounded by a profusion of local black olives, en couronne d'un velours sombre et chatoyant . in a crown of titillating dark velvet. How wonderful, how very French. A superb recipe which is wonderful served on bread rolls, as suggested here. Ingredients:
12 canned anchovy fillets |
12 salted anchovies |
12 fresh almonds, peeled |
3 dried figs, chopped |
2 garlic cloves |
1 small mild red pepper, seeded |
4 tablespoons olive oil |
1 small onion |
2 ounces fines herbes |
1 stalk fennel |
1/2 lemon, juice of |
2 teaspoons orange flower water |
1 dozen small bridge roll |
black olives, for the couronne (crown) |
Directions:
1. Chop the herbs, garlic, onion, and fennel very finely.
2. Combine with the chopped figs.
3. Pound together the red pepper, almonds, tinned and salted anchovies with 3 tablespoons olive oil, until it makes a thick puree.
4. Combine the first mixture with the second mixture, adding the lemon juice and orange water bit by bit.
5. Cut the rolls in half - and use the remaining olive oil to moisten the bottom halves.
6. Put the halves together and place them in a pre-heated hot oven for 5 minutes.
7. When you serve the Anchoïade, you are expected to to surround it with a profusion of fine black olives - en couronne d'un velours sombre et chatoyant - in a crown of titillating dark velvet!
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