Best 4 Fig Anchoiade Recipes
Fig anchoiade is a classic Provençal dish that combines the sweet, juicy flavors of fresh figs with the salty, savory notes of anchovies. The combination of these two ingredients creates a unique and delicious dish that is perfect for any occasion. Fig anchoiade can be served as an appetizer, a main course, or even a dessert. It is a versatile dish that can be easily customized to suit your own taste. If you're looking for a recipe for fig anchoiade, you've come to the right place. Here are a few of our favorite recipes that are sure to please everyone.
Check out the recipes below so you can choose the best recipe for yourself!
FIG ANCHOIADE
From Austin de Croze. The longer this refrigerates, the better the flavour. This can be covered and kept in the fridge for about 5 days. Serve with crusty bread or crudite.
Provided by AmandaInOz
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the figs in hot water for about 15 minutes, then drain.
- Put everything, except the oil and orange flower water, into a food processor.
- Pureee while adding the oil in a steady stream. Taste and add orange flower water 1 teaspoon at a time in case you find it too perfumed.
- Cover and chill until ready to serve. Best to make at least a day ahead.
Nutrition Facts : Calories 263.1, Fat 25.4, SaturatedFat 3.6, Cholesterol 14.2, Sodium 613.1, Carbohydrate 4.7, Fiber 1, Sugar 3, Protein 5.3
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
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
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.
Tips:
- Choose ripe figs: Look for figs that are plump, slightly soft, and have a deep purple color. Avoid figs that are too hard or have blemishes.
- Prepare the figs properly: Wash the figs thoroughly and pat them dry. If you are using fresh figs, cut them into quarters. If you are using dried figs, soak them in warm water for 15 minutes before using.
- Use a variety of ingredients: Fig anchoiade is a versatile dish that can be made with a variety of ingredients. Feel free to experiment with different types of nuts, cheeses, and herbs.
- Serve immediately: Fig anchoiade is best served immediately after it is made. However, it can also be stored in the refrigerator for up to 3 days.
Conclusion:
Fig anchoiade is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to use up fresh figs and it is also a very versatile dish. With a few simple ingredients, you can create a delicious and unique appetizer that will impress your guests.
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