Food and wine: Anchoïade and Les Jamelles Syrah
You need : 200 g salted anchovy filets (canned or bottled) 2 garlic cloves 1 teaspoon of vinegar 15 cl olive oil, pepper
Clean the anchovy filets, open them length wise and remove the backbone and tail, rinse well. Crush the filets with the garlic, pepper and vinegar . Pour in slowly the olive oil, stirring well . Serve on slices of toast . keeps well if chilled and covered with olive oil.