Anchoïade

Staff Writer
Anchoïade
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
195
Calories Per Serving
Deliver Ingredients
Makes
about 1 pound

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
8g
13%
Sugar
0.3g
N/A
Saturated Fat
2g
9%
Cholesterol
72mg
24%
Protein
25g
51%
Carbs
3g
1%
Vitamin A
73µg
8%
Vitamin B12
0.7µg
12.5%
Vitamin B6
0.2mg
12.1%
Vitamin C
22mg
36%
Vitamin D
1µg
N/A
Vitamin E
3mg
15%
Vitamin K
256µg
100%
Calcium
227mg
23%
Fiber
0.6g
2.5%
Folate (food)
34µg
N/A
Folate equivalent (total)
34µg
9%
Iron
5mg
28%
Magnesium
68mg
17%
Monounsaturated
3g
N/A
Niacin (B3)
17mg
86%
Phosphorus
232mg
33%
Polyunsaturated
2g
N/A
Potassium
574mg
16%
Riboflavin (B2)
0.3mg
19.3%
Sodium
3130mg
100%
Zinc
2mg
15%

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