Gastronomie - Recipe : Anchoïade

<h1>Les Jamelles</h1> <h2>Gastronomie - Recipe : Anchoïade</h2> <a href="http://www.les-jamelles.com/us/life-art-pdf/gastonomy-recipe-anchoiade.pdf">Gastronomie - Recipe : Anchoïade</a> <h3>Anchoïade is a subtle sauce which combines anchovies, garlic, onion, basil and olive oil. It will tantalise the taste buds and titillate even the most jaded palates, especially when spread on a slice of bread lightly toasted over a fire of vine shoots. </h3> Recipe : Anchoïade Food and wine: Anchoïade and Les Jamelles Syrah <img src='life-art-picture/recipe-anchoiade-gastonomy-art-of-living2.jpg' alt='Recipe : Anchoïade'> <img src='life-art-picture/recipe-anchoiade-gastonomy-art-of-living1.jpg' alt='Recipe : Anchoïade'> <img src='life-art-picture/recipe-anchoiade-gastonomy-art-of-living2.jpg' alt='Recipe : Anchoïade'> <img src='life-art-picture/recipe-anchoiade-gastonomy-art-of-living1.jpg' alt='Recipe : Anchoïade'> <img src='life-art-picture/recipe-anchoiade-gastonomy-art-of-living2.jpg' alt='Recipe : Anchoïade'> <img src='life-art-picture/recipe-anchoiade-gastonomy-art-of-living1.jpg' alt='Recipe : Anchoïade'> 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 . 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