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At its most basic, anchoïade, a Provençal spread or paste, is made by processing anchovies with garlic, olive oil and vinegar in a food processor or a mortar and pestle. Typically, it is used as a spread on toast or bread, or as a dip to be served with raw vegetables. It is also excellent in pizza toppings or pasta sauces. Ready– made anchoïade can be bought at supermarkets and delicatessens.