Best 4 Anchoiade Tartine Recipes
Anchoiade tartine, a Provencal classic, is a simple yet delectable dish that combines the flavors of anchovies, garlic, and olive oil on toasted bread. This versatile appetizer or snack can be enjoyed for breakfast, lunch, or dinner and is a great way to use up leftover bread. The key to a great anchoiade tartine is to use high-quality ingredients, such as fresh anchovies, extra-virgin olive oil, and crusty bread. With just a few simple steps, you can create a delicious and satisfying meal that is sure to impress your friends and family.
Here are our top 4 tried and tested recipes!
ANCHOIADE TARTINE
Assemble a quick holiday appetizer with anchovies, butter, and briny caper berries atop ciabatta toast. This recipe is from chef Jody Williams. Also try: Pesto di Parma Tartine, Pesto di Noci Tartine
Provided by Martha Stewart
Yield Makes 12
Number Of Ingredients 5
Steps:
- Spread butter on toasts. Top with anchovies and season with salt; garnish with caper berries.
ANCHOIADE
Not for the faint of heart-or tender of taste bud-this easy appetizer is an anchovy lover's dream. Try with any grilled food or as a dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1/3 cup
Number Of Ingredients 6
Steps:
- Coarsely chop anchovies; combine with garlic and oil in a small skillet. Cook over medium-low heat until anchovies melt, stirring while cooking to crush anchovies into a paste.
- Remove from heat. Stir in lemon juice, parsley, and pepper. Serve warm or at room temperature.
ANCHOIADE
Categories Condiment/Spread Fish Garlic Herb Tomato Quick & Easy Almond Bell Pepper Gourmet
Yield Makes about 2 cups
Number Of Ingredients 11
Steps:
- In a food processor grind fine almonds with anchovies and garlic. With motor running add shallot, oil, vinegar, and herbes de Provence and blend well. Add tomato, bell pepper, and parsley and pulse motor until just combined, being careful not to purée smooth. Anchoïade may be made 1 day in advance and kept covered and chilled.
- Serve anchoïade at room temperature on toasts.
ANCHOIADE
This is a really zesty French dip. Great with various crudites. I like to fan out vary-coloured pepper strips, little radishes, mushrooms, belgian endive, etc. to dip in. Delicious. This needs to be chilled for 2 hours before serving.
Provided by evelynathens
Categories European
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor.
- Blend until very smooth.
- Spoon into a serving dish and top with the parsley.
- Cover tightly and chill for at least 2 hours, or up to 48 hours before serving.
Nutrition Facts : Calories 908.5, Fat 89.4, SaturatedFat 13.1, Cholesterol 72.3, Sodium 3126.7, Carbohydrate 3, Fiber 0.4, Sugar 0.1, Protein 25.3
Tips:
- Choose fresh anchovies: Look for anchovies that are plump and have a silvery sheen. Avoid any that are discolored or have a strong odor.
- Rinse and dry the anchovies thoroughly: This will help to remove any excess salt and prevent the anchoiade from becoming too salty.
- Use a sharp knife to mince the anchovies: This will help to ensure that they are evenly chopped and will distribute their flavor throughout the anchoiade.
- Add garlic and herbs to taste: The amount of garlic and herbs you add will depend on your personal preference. If you like a more garlicky flavor, add more garlic. If you prefer a more herbaceous flavor, add more herbs.
- Let the anchoiade rest for at least 30 minutes before serving: This will allow the flavors to meld and develop.
- Serve the anchoiade with crackers, bread, or vegetables: Anchoiade is a versatile condiment that can be enjoyed in a variety of ways.
Conclusion:
Anchoiade is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own personal taste. Whether you are using it as a dip, a spread, or a marinade, anchoiade is sure to add a touch of umami to your next meal.
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