Recipes

"Drain the anchovies and place them in a skillet with a tablespoon of the oil.

Warm over low heat until the anchovies ""malt"", about 15 minutes.

Place them in a food processor or blender and process to a fine paste.

Remove the leaves from the parsley and basil, discarding the stems, and chop the leaves very finely.

Peel the garlic cloves.

Transfer the anchovy paste to a mortar and add the chopped herbs.

Press the garlic through a garlic press and add to the mortar.

Stir in the vinegar and mix well.

Work the mixture together with the pestle, incorporating the remaining olive oil little by little, adding it in a very thin stream at first and stirring well after each addition.

Season with pepper, mix thoroughly.

Serve the anchoïade with a basket of raw vegetables or spread over small tomato halves.

It is also delicious with cold meats and toasted bread."