Anchoïade

Anchoïade
Staff Writer
Anchoïade
Judith Choate

Anchoïade

This is a traditional dish that is generally eaten with toasted baguette, although it also makes a great topping for a baked potato. To intensify the flavor, you can add either pitted black olives (about ¼ cup) or well-drained capers (2 tablespoons) to the mix.

Click here to see 11 Classic Antipasto Recipes for Summer.

8
Servings
130
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 24-ounce can anchovy fillets packed in olive oil, drained
  • 2 Cups chopped flat-leaf parsley
  • 1/4 Cup roasted garlic purée
  • 2 Tablespoons minced red onion
  • 2/3 Cups red-wine vinegar
  • Toasts or crackers, for serving

Directions

Combine the anchovies with the parsley, garlic, and red onion in the bowl of a food processor fitted with the metal blade. Process, using quick on and off turns, to just lightly chop. Add the vinegar and process to combine.

If serving immediately, scrape the mixture into a nonstick saucepan. Place over low heat and cook, stirring occasionally, until barely warm, about 1-2 minutes. If not using immediately, scrape into a storage container, cover, and refrigerate until ready to serve. May be refrigerated for up to 1 week.

Reheat before serving with toasts or crackers.

Nutritional Facts

Total Fat
7g
10%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
24mg
8%
Carbohydrate, by difference
5g
4%
Protein
11g
24%
Vitamin B-12
1µg
42%
Calcium, Ca
10mg
1%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
11mg
3%
Niacin
2mg
14%
Phosphorus, P
96mg
14%
Selenium, Se
10µg
18%
Sodium, Na
868mg
58%
Water
42g
2%
Zinc, Zn
2mg
25%