Anchoïade

Anchoïade is both a sauce and a dish in French cuisine . The origin lies in Provence and especially the region around Nice .

Anchoïade consists of anchovies that are finely ground together with garlic . Occasionally black olives are also processed. Alternatively, capers are also added. The sauce is then whipped with olive oil . As a starter, anchoïade is now usually served with raw or just blanched vegetables. Fishermen used to spread this paste on their bread slices. This was the main part of their meal.

literature

Alain Ducasse : The Mediterranean Kitchen , Matthaes Verlag, Stuttgart 2008, ISBN 978-3-87515-025-4