Anchoyade
Jim Vorheis 4 oz Flat anchovy fillets 2 md Cloves garlic, finely -chopped 1 ts Tomato paste 1 tb To 1 1/2 tb olive oil 2 ts Lemon juice (or red wine -vinegar) Freshly ground black ...
Ingredients
- 2md cloves garlic, finely
- 1tb to 1 1/2 tb olive oil
- 2ts lemon juice (or red wine
Directions
- 1
Jim Vorheis 4 oz Flat anchovy fillets 2 md Cloves garlic, finely -chopped 1 ts Tomato paste 1 tb To 1 1/2 tb olive oil 2 ts Lemon juice (or
- 2
Place in a large mortar or heavy bowl with the garlic and tomato paste
- 3
Pound with a pestle, wooden masher or spoon into a very smooth puree, or use food processor with steel blade
- 4
Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise
- 5
Stir in lemon juice and a few grounds of black pepper
- 6
Preheat oven to 500 F
- 7
Brown bread lightly on one side
- 8
While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon