Anchoiade De Croze

Name: Anchoiade De Croze
Ingredients: 1 dried red chilli; 60 ml (1/4 cup) ground almonds; 12 anchovy fillets; 3 dried figs, chopped; 1 small onion, chopped; 2 cloves of garlic, finely chopped; 30 ml (3 tablespoons) fennel fronds, chopped; 60 ml (1/4 cup) mixed fresh parsley, chives and tarragon; olive oil; lemon juice; 15 ml (1 tablespoon) orange-flower water

Here I have a recipe for an elaborate version of a Provencal anchoiade with the strength of a tapenade but the black olives are replaced with dried figs. It’s magic served spooned onto toasted country bread.

Published 29 July 2023

Method

Place the chilli, almonds, anchovies, figs, onion, garlic and herbs in a food processor and blend to a thick paste while pouring in a steady stream of olive oil. Then add lemon juice to taste and finely add the orange-flower water. Correct the seasoning with salt and freshly ground black pepper.
Store in a covered container in the refrigerator for up to 2 weeks.