Seasoned anchovy puree
Vincent's recipes
The original aperitif or first course of Provencal traditional meal: tomatoes, celery, radish, carrots, fresh mushrooms, fennel, cauliflower, cut in sticks to dip in the sauce, served with hard boiled eggs, will always combine with anchoïade sauce. Serve in ramequin.
Organise it as a buffet: display the crudities on a table so that everyone helps oneself and dip the vegetables in different sauces and tapenade.
Ingredients Anchovy cream 80% (of which 15% min. of salt), sunflower oil, olive oil, capers, garlic, lemon juice.
Net Weight 7.05 oz.
Origin France - Provence
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