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Recipe

Anchoïade

30 mins
Low
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Typical French recipe ideal for botanear and accompany salads.

Ingredients

4 portions
  • 125 grams anchovy, in oil
  • 125 grams anchovy, in salt
  • 3 cloves garlic
  • 1 fig, dry
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 8 branches celery, washed and disinfected

Preparation

Drain the anchovies and dry them with an absorbent paper.
Peel the garlic and cut the son into small pieces.
In a mortar or pestle, crush all the ingredients above, adding little by little, oil, vinegar and lemon.
When the mixture is homogeneous, serve in a bowl.
Cut the celery sticks of 10cm each, the beginners will introduce each twig into the bowl and take a portion.

TIPS

The recommended drink to accompany this recipe is Cassis (dry white wine with black sandstone syrup)

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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