Return to listing


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!


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.

Then serve.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Pan-fried Pizza Amalfitan Serves 1

Pan-fried Pizza Amalfitan

Home-made pizzas are in a league of their own and the joy of them is that you can add whatever toppings you like, depending on what you have to hand or what you fancy. A truly versatile supper dish.




Popular topic
Latest post
Ask Lindsey... Stilton soup
08 Oct 2015 05:56
Coffee Break Baking powder
05 Oct 2015 18:33
Food and travel Oz Holiday
14 Aug 2015 03:45
Can Anyone Help? Info for Christmas Cake Minis please! x
07 Oct 2015 20:20
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Oven thermometer
01 Oct 2015 17:26
Gardening Indoor plants
21 Aug 2015 13:00
CMS solutions by