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Bill Spohn

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Anchioade and Pissaladiere

by Bill Spohn » Thu Oct 19, 2017 4:25 pm

An easy preparation of anchovies is anchioade – common in the South of France.

I do mine in a large solid granite mortar and pestle from Thailand – see
https://importfood.com/products/thai-cookware/item/mortar-and-pestle-solid-thai-granite

It has about a 3 cup capacity and weighs 15 lbs. I applied some felt feet to protect our granite counters and it is pretty easy to slide around, although I get the job of cleaning it later (usually just a good wipe with a paper towel).

This recipe is for what you can make with a small tin of anchovies – you can make larger portions as needed.

Open and drain a couple of 50 g. flat tins of oil packed anchovies and put them in the mortar (can also be done in a cuisinart), Add a teaspoon or a bit more of capers, 2 or 3 garlic cloves, peeled (depends on size of the garlic cloves as well as the taste of the cook), a tablespoon of red wine vinegar and grind it all up, adding up to 4 tbsp. of olive oil as it smooths out. Add a few good grinds of black pepper.

If you make it a little on the looser side (more olive oil) you can use ot as a dip for vegetables. If you add less, you can use it as a spread for bruschetta and for one of my favourite dishes – recipe follows.

Pissaladiere

A dish from the South of France.

Make a dough or use premade pizza dough and roll it out to fit a rectangular pan, turning up and crimping the edges..

Heat 3 tbsp of olive oil in a heavy (pref. cast iron) skillet on medium low heat, add 2 ½ lbs. of onions, (around 8 cups) sliced up, about 3 or 4 garlic cloves (I use a press but you can finely chop them) a bay leaf and at least a teaspoon of fresh chopped thyme and cook covered for 45 min, then uncover and cook until the liquid is pretty much gone (should be golden, not brown or black!).

Spread a thin layer of anchoiade over the crust, add the cooked onions and dot with capers, halves of pitted Nicoise olives and more anchovy filets (1 tin should do it – you can do fancy crisscross or whatever you like).

Bake at 425 for 30 min and then cool at least a bit before serving (cold is fine too) . Perfect with a Rhone of Provencal red. You can omit the layer of anchoiade on the bottom if you are in a hurry, but it is worth taking time to include it.

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Greg H

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Re: Anchioade and Pissaladiere

by Greg H » Thu Oct 19, 2017 9:37 pm

Looks great! Wine with it?
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Bill Spohn

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Re: Anchioade and Pissaladiere

by Bill Spohn » Thu Oct 19, 2017 9:55 pm

Anything from Provence, Rhone, or most of Italy will work well with it. Or Cahors, or Madiran, or California, or.......
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Peter May

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Re: Anchioade and Pissaladiere

by Peter May » Fri Oct 20, 2017 12:44 pm

Looks great

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