Mme. Ricard's Titillating French Anchoïade
Ready In: 15 mins
Serves: 6
Yields: 12 Bridge Rolls
Ingredients
- 12 canned anchovy fillets
- 12 salted anchovies
- 12 fresh almonds, peeled
- 3 dried figs, chopped
- 2 garlic cloves
- 1 small mild red pepper, seeded
- 4 tablespoons olive oil
- 1 small onion
- 2 ounces fines herbes
- 1 stalk fennel
- 1⁄2 lemon, juice of
- 2 teaspoons orange flower water
- 1 dozen small bridge roll
- black olives, for the couronne (crown)
Directions
- Chop the herbs, garlic, onion, and fennel very finely.
- Combine with the chopped figs.
- Pound together the red pepper, almonds, tinned and salted anchovies with 3 tablespoons olive oil, until it makes a thick puree.
- Combine the first mixture with the second mixture, adding the lemon juice and orange water bit by bit.
- Cut the rolls in half - and use the remaining olive oil to moisten the bottom halves.
- Put the halves together and place them in a pre-heated hot oven for 5 minutes.
- 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!
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