Oh, the anchovy! I love them like a bat loves a moth, like a starfish loves a mussel, like a crow loves a lamb’s eye and a blackbird loves a netted raspberry, like a ... enough now! Here is one of my favourite ways to eat the anchovy, a pleasant companion on travels with knife and loaf.
Click here for a printable recipe
Wine Pairing: Picpoul De Pinet
Serves 6 as a pre-dinner snack
2 tsp tomato puree
2 good black or Kalamata olives, pitted
2 garlic cloves, peeled
6–8 Ortiz, anchovy fillets ( from oil or salt), drained, or rinsed and dried
½ teaspoon dried thyme or rosemary
Dried chili flakes to taste (optional)
1 level teaspoon Dijon mustard
2 teaspoons red wine vinegar
4 dessert spoons extra virgin olive oil
100g semi cold butter
Good crusty sourdough baguette
Radicchio leaves (optional)
To be pedantic, take a small frying pan and dry fry the tomato puree, stirring continuously, until it begins to catch. This cooking improves the taste of the puree. Scrape into a bowl then adding all the other ingredients.
Blend with a stick blender until totally combined. (This can also be done in a blender but not a food processor, as the quantity of ingredients is too little for the blades to work effectively, unless the kit includes a smaller bowl.)
Serve with a good crusty sourdough baguette, some radicchio leaves, a broken up fennel and small beakers of rough white wine.
Photography by, Jonathan Lovekin