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| Here are a few of my favourite recipes |
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| Anchoïade |
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It is a very simple recipe...
In a mortar, crush two cloves of garlic, followed by a dozen anchovy fillets. Add balsamic vinegar followed by sufficient olive oil to the required consistency. Your sauce is ready !
Serve with fresh raw vegetables : tomatoes, cucumber, celery, sweet peppers, cauliflower florets, small violet artichokes, radishes, ...
Anchoiade is delicious when accompanied by a well-chilled Provençal rosé wine ! |
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