The Count's Anchoiade

By John, 30 December, 2023
Region
France
Description

"Anchoiade"This exquisite anchovy-based spread is wonderful on crudites or on toasted baguette rounds. It's the kind of recipe that leaves your guests wondering what all the flavors are. This recipe is said to come from the occultist, folklorist, and "celebrated gastronome" Count Austin de Croze (1866-1937), by way of Martha's Vineyard restaurateur, cookbook author, and cycling enthusiast Sarah Leah Chase's Pedaling Through Provence. 

Yield
20 Ounces
Preparation time
30 minutes
Cooking time
0 minutes
Total time
30 minutes
Ingredients
18 Anchovies (undrained)
1⁄4 c Slivered almonds (lightly toasted)
1⁄4 c chopped walnuts (lightly toasted)
3 clv Garlic (chopped)
1 Shallot (chopped)
5 Dried black mission figs (stemmed and chopped)
1⁄4 c Fresh Parsley (chopped)
1⁄4 c fresh basil leaves (chopped)
1 T Fresh Tarragon (chopped)
1⁄4 t Crushed Red Pepper Flakes
1 T Orange Blossom Water
1 T Pastis
3 T Extra-Virgin Olive Oil
Instructions
  1. In a food processor, combine all ingredients up to the crushed red pepper flakes and blend into a coarse paste.
  2. Add the Orange Blossom Water, Pastis, and Olive Oil and blend to incorporate.
  3. Transfer to a serving bowl and refrigerate, covered, for at least an hour. 
  4. Serve at room temperature with toasted baguette rounds or crudites.
Source

Pedaling Through Provence, Sarah Leah Chase