This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence! If you're wondering what to do with the rest of the anchovy fillets, cover them in a bowl with clingfilm and store to use later for Pizza Amalfitan.
This recipe is from Delia Smith's One is Fun!
| 6 anchovy fillets, drained|
| 1 clove of garlic, crushed|
| 6 black olives, stoned and finely chopped|
| ½ small onion, finely chopped|
| 1 ripe tomato, skinned and chopped, or use 1 tablespoon tinned chopped Italian tomatoes|
| 1 heaped dessertspoon fresh chopped parsley|
| 1 heaped teaspoon tomato purée|
| couple of drops of wine vinegar|
| freshly milled black pepper|
Start off by pounding the anchovy fillets to a pulp, either by using a pestle and mortar or else by putting them in a basin and crushing them with the end of a rolling pin.
Then spoon them out into a bowl, and add the garlic, chopped olives and onion, and the tomato and parsley.
Now sprinkle in the oregano and a seasoning of pepper, and add the tomato purée, vinegar and a few drops of oil. Use a fork to mash everything together until thoroughly combined.
Next heat up the grill, and slice the French bread in half horizontally. Place both pieces under the grill, crust-side up, to crisp them a little (but not brown them).
Then spread half the anchoïade mixture on each of the slices – on the untoasted side – bringing the topping right up to the edges of the bread.
Put them back under the grill with a little drizzling of oil on each piece, to heat through for 5 minutes.
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