Provençal Anchoïade

Ingredients

• 120 g anchovy fillets in olive oil
• 25 g capers in vinegar
• 3 cloves fresh garlic
• 120 ml extra-virgin olive oil
• 2 pinches black peppercorns
• 240 g country bread
• 120 g fresh carrots
• 90 g celery stalks
• 90 g pink radishes

Method

1. Carefully drain the anchovy fillets. Taste a small piece: if they are particularly salty, rinse them quickly under cold running water, then meticulously dry them with paper towels.
2. Drain the capers and pat them dry. Peel the garlic cloves, split them, and remove the germ if it has developed.
3. Place the garlic in a mortar. Reduce it to a paste with the pestle, first crushing it against the bottom, then using firm circular motions.
4. Add the capers and continue pounding until you obtain a paste that is still slightly granular.
5. Gradually incorporate the anchovies. Crush them thoroughly against the sides of the mortar until they form a thick, homogeneous, and supple paste, keeping a rustic texture rather than a perfectly smooth purée.
6. Pour in the olive oil in a very slow, steady stream while continuously turning the pestle. Wait for each addition to be absorbed before continuing. The anchoïade should become creamy and spreadable, but remain thick enough to hold on bread and cling to raw vegetables.
7. Pepper lightly. Do not salt: the anchovies and capers already provide all the necessary seasoning.
8. Peel the carrots and cut them into sticks. String the celery if necessary, then cut it into sticks. Clean the radishes, leaving a small tuft of their greens attached to make eating easier.
9. Slice the country bread into small pieces. Serve the anchoïade at room temperature in a bowl or directly in the mortar, surrounded by the bread and raw vegetables.

Nutrition

Per serving

Energy

336.7 kcal

Protein

8.57 g

Carbohydrate

23.1 g

Fat

22.93 g

Fibre

3.01 g

Calcium

23.21 mg

Iron

0.75 mg

Magnesium

18.5 mg