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Sponsored by: Riverford Organic Vegetables
Anchoiade
| Published: 28th May 2011 13:29 |
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Serves: 2
Ingredients
- 6-8 anchovy fillets, drained if in oil, rinsed if salted, roughly chopped
- 2 cloves of garlic, peeled + roughly chopped
- a few leaves fresh rosemary, chopped (optional)
- a splash (about 1 tbsp) red or white wine vinegar, or lemon juice
- approx 100ml extra virgin olive oil
- freshly ground black pepper
Instruction
- Use the pestle and mortar to grind the anchovies, garlic and rosemary until they form a rough paste.
- Add a splash of vinegar, then gradually add the oil, stirring constantly. Season well with pepper to taste.
- You should end up with a dip the consistency of a tapenade or a rough textured mayonnaise.
- Add a little more oil if needed.
Courtesy of http://www.riverfordsacrewell.co.uk/
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