Swine & Sea — Anchoïade — French Creole Recipe

Anchoïade

Visiting Southern France you quickly realize how close to the Mediterranean you really are.  Which also gives you perspective to how that area melds foods from Greece, France and Italy.  A traditional Tapenade quickly comes to mind and the lesser known Anchoïade.  An anchovy spread that is served with a crudités and grilled bread.

Recipe

  • 12

    anchovy filets

  • 1

    garlic clove

  • 2 Tbsp.

    Italian flat leaf parsley , minced

  • 2 Tbsp.

    olive oil
  • freshly ground black pepper
    Step 1

  • Finely mince the anchovy, garlic, Italian Parsley mixing the ingredients to together as you mince.

    • Step 2

  • Add the mixture to small bowl. Continue to mix as you slowly add the olive oil. Season with fresh cracked pepper. Served with toasted bread or with a cruidite.