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.
|Oven temperatures and Conversions|
|Click here for information|
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.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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.
Most Popular recipes
08 Oct 2015 05:56
05 Oct 2015 18:33
|Food and travel||
14 Aug 2015 03:45
|Can Anyone Help?||
Info for Christmas Cake Minis please! x
07 Oct 2015 20:20
Sorry for no reply
03 Sep 2015 21:44
01 Oct 2015 17:26
21 Aug 2015 13:00