Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mme. Ricard's Titillating French Anchoïade Recipe
    Lost? Site Map

    Mme. Ricard's Titillating French Anchoïade

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    French Tart's Note:

    This has been posted in response to a personal request; it is taken from Alan Davidson's excellent book about Mediterranean Seafood, and is a local recipe from Aix-en-Provence, made by Mme Ricard! The serving suggestion for this Anchoïade, is rather romantic and very French - it should be served it says, surrounded by a profusion of local black olives, "en couronne d'un velours sombre et chatoyant"..... in a crown of titillating dark velvet! How wonderful, how very French! A superb recipe which is wonderful served on bread rolls, as suggested here!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6

    Yield:

    Bridge ...

    Units: US | Metric

    Directions:

    1. 1
      Chop the herbs, garlic, onion, and fennel very finely.
    2. 2
      Combine with the chopped figs.
    3. 3
      Pound together the red pepper, almonds, tinned and salted anchovies with 3 tablespoons olive oil, until it makes a thick puree.
    4. 4
      Combine the first mixture with the second mixture, adding the lemon juice and orange water bit by bit.
    5. 5
      Cut the rolls in half - and use the remaining olive oil to moisten the bottom halves.
    6. 6
      Put the halves together and place them in a pre-heated hot oven for 5 minutes.
    7. 7
      When you serve the Anchoïade, you are expected to to surround it with a profusion of fine black olives -- "en couronne d'un velours sombre et chatoyant" -- in a crown of titillating dark velvet!

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Mme. Ricard's Titillating French Anchoïade

    Serving Size: 1 (206 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 480.4
     
    Calories from Fat 147
    30%
    Total Fat 16.3 g
    25%
    Saturated Fat 2.2 g
    11%
    Cholesterol 6.8 mg
    2%
    Sodium 944.9 mg
    39%
    Total Carbohydrate 68.7 g
    22%
    Dietary Fiber 5.0 g
    20%
    Sugars 5.2 g
    21%
    Protein 15.1 g
    30%

    The following items or measurements are not included:

    salted anchovies

    fines herbes

    orange flower water

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites