|
A recipe by soFeminine.co.uk
|
|
Ingredients :
- 200g oil or water-packed anchovies
- 1 tbsp red wine vinegar
- about 1/4 litre olive oil
- 1-2 garlic cloves
- 50g breadcrumbs, dampened and squeezed dry
- pepper, Herbes de Provence
Recipe :
Drain oil from oil-packed anchovies, or rinse in cold water and pat dry if water-packed, then chop in a mixer.
Mince garlic and add to anchovies with breadcrumbs and parsley.
Add the red wine vinegar and blend to make a paste.
Beat in 1 tablespoon of olive oil a drop or two at a time, then beat in the rest of the oil a teaspoonful at a time until the mixture is smooth and coats a spoon.
Spread on multi-grain bread or lightly toasted sourdough.
May also be served as a dip with raw vegetables (baby carrots, cauliflower, celery, tomatoes, courgette) and hard boiled eggs.
Advice :
Can be prepared the day before. Serve as an appetiser or for a buffet. This is very good on a grilled steak or hamburger, it's delicious!
Goes well with Sauvignon Blanc or Pinot Gris (Listel Blanc or Cassis Blanc).
Recipe shared by Jacqueline Melone.
My comments :
Add this recipe to your recipe book to add your own comment!
|
|
|
 |
|
|
|
|
Guides | |
Videos | |
|
|
Recipes
Email this page to a friend
