Anchoïade by Valentine Warner

Posted by David Rippington on

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

Recipe from The Good Table by Valentine Warner, (Mitchell Beazeley 2011).

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

To serve

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.

Recipe from The Good Table by Valentine Warner, (Mitchell Beazeley 2011).

Latest book, The Consolation Of Food, by Valentine Warner (Pavillion Books 2019)

Photography by, Jonathan Lovekin

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