Ingredients
- 60g/2½oz anchovy fillets, roughly chopped
- 4 cloves
garlic, roughly chopped - 2
shallots, roughly chopped - 1 tbsp
red wine vinegar - handful
parsley, finely chopped - 150ml/5fl oz extra virgin
olive oil - freshly ground
black pepper
Preparation method
-
To make the anchoiade, put all the ingredients except the olive oil and black pepper in a processor, and switch on. Pour the oil into the blender in a steady stream, until it forms a thick sauce.
-
Pour into a pan and heat through. Season with freshly ground black pepper and serve immediately.
Required techniques
From
Stately Suppers
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4
