This Provençal dip is an alternative to the region's popular olive tapenade. It is not for the timid: The base is made up of anchovies and garlic that are cooked down in olive oil, resulting in an intoxicating aroma.
Serve the dip with raw vegetables, which pick up the flavors of the salty dip beautifully.
To learn more, read "Marseille It Ain't So."
Recipe from the Tasting Table Test Kitchen
Yield: ⅓ cup
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
20 anchovy filets, roughly chopped
3 garlic cloves, minced (about 1½ teaspoons)
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons finely chopped flat-leaf parsley
⅛ teaspoon crushed red pepper flakes
Assorted vegetables for dipping, such as haricots verts, fennel wedges, breakfast radishes and cucumber
In a small skillet over medium heat, combine the anchovies, garlic and olive oil and cook, stirring often, until the anchovies have broken down and have melted, about 10 minutes. Remove from the heat and stir in the lemon juice, parsley and red pepper flakes. Transfer to a small bowl and serve warm with assorted vegetables.
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