Traditional Provençal-Style Anchovy Dip is a potently delicious combination of anchovies, olive oil, and garlic that may be spread over toast or used as a dip for vegetables.
However, many versions of this puree are unappealingly greasy or overwhelmed with additional components that drown out the anchovy taste. Anchovies are little silver-skinned fish that are typically captured in warm Mediterranean seas. They're popular across the Mediterranean, but notably in southern Europe, where they're used as a seasoning and as a key component in dips, sauces, salads, soups, and more
To prepare a smooth, anchovy-rich dip, we started with a creamy, neutral-flavored base made with another Provence ingredient: almonds.
INGREDIENTS
¾ cup whole blanched almonds
20 anchovy fillets (1½ ounces), rinsed, patted dry, and minced
¼ cup water
2 tablespoons raisins
2 tablespoons lemon juice, plus extra for serving
1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper
¼ cup extra-virgin olive oil, plus extra for serving
1 tablespoon minced fresh chives
DIRECTIONS
Bring 4 cups water to a boil in a medium saucepan over medium-high heat. Cook until the almonds are tender, about 20 minutes. Drain and thoroughly rinse.
In a food processor, combine drained almonds, anchovies, water, raisins, lemon juice, garlic, mustard, pepper, and salt to make a largely smooth paste, approximately 2 minutes, scraping down sides of bowl as required. With the machine running, carefully drizzle in the oil and process until the puree is smooth, about 2 minutes.
Transfer mixture to a mixing dish, toss in 2 tablespoons chives, and season with salt and lemon juice to taste. (Dip can be refrigerated for up to 2 days; bring to room temperature before serving.) Before serving, sprinkle with the remaining 1 teaspoon chives and drizzle with more oil to taste.
Serve with Olive Oil and Sea Salt Pita Chips, toasted baguette slices, or fresh veggies.
0 Komentar