| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
February 19 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Blanched whole almonds |
|
|
A; (2-ounce) can flat |
|
|
; anchovies, rinsed |
|
|
; and patted dry |
| 3 |
|
Garlic cloves |
| 1 |
|
Shallot; quartered |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Red-wine vinegar |
| 1/4 |
ts |
Herbes de Provence or dried Italian; crumbled |
|
|
; seasoning |
| 1 |
|
Tomato; seeded and chopped |
|
|
; fine (about 3/4 |
|
|
; cup) |
| 1 |
|
Red bell pepper; chopped fine (about |
|
|
; 3/4 cup) |
| 3 |
tb |
Finely chopped fresh parsley leaves |
|
|
French bread toasts as an accompaniment |
INSTRUCTIONS
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 puree smooth.
Anchoïade may be made 1 day in advance and kept covered and
chilled.
Serve anchoiade at room temperature on toasts.
Makes about 2 cups.
Gourmet February 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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