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Anchoyade
| Recipe Submitted by: |
Jim Vorheis |
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| Categories: |
Appetizers>Seafood |
| Yield: |
24 portions |
| Ingredients |
Amount |
Method |
| Flat anchovy fillets |
16 oz |
Soak anchovies 10 minutes in cold water and
pat dry with paper towels.
Place in food processor with the garlic and
tomato paste. Grind into a very smooth puree.
Dribble the oil in, a few drops at a time,
stirring constantly until thick and smooth,
like mayonnaise.
Stir in lemon juice and a few grounds
of
black pepper.
Preheat oven to 500 F. Brown bread
lightly
on one side. While bread is warm, spread
untoasted side with anchovy mixture,
pressing
it into bread with back of fork or
spoon.
Bake for 10 minutes.
Sprinkle with parsley and serve at
once.
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| Cloves garlic, finely chopped |
8-10 |
| Tomato paste |
1 1/2 Tbl. |
| Olive Oil |
1/4 cup |
| Fresh Lemon Juice |
1 Lemon |
| Fresh Ground Black Pepper |
to taste |
| French Bread, 1/2 thick slices |
48 each |
| Fresh Chopped Parsley |
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| Chef's Tips: |
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Note: For a first course, use whole slices
of French bread spread with anchovy mixture.
Colorado Cache Cookbook (1978) From
the collection
of Jim Vorheis |
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