Anshuad
7 servings
15 minutes
Anshouad is an elegant dish of French cuisine that combines the rich sea notes of anchovies with aromatic garlic and the freshness of lemon juice. Its origin is linked to Provençal traditions where simple yet refined appetizers hold a special place on the table. The taste of anshouad is vibrant and spicy, with a slight heat from chili pepper and a velvety texture achieved through olive oil. This dip is usually served with warm bread that absorbs its rich aroma, making each tasting unforgettable. Anshouad is perfect for an aperitif or as a complement to fresh vegetables, creating a harmony of flavors that can enhance any gathering. Its delicate yet expressive character makes it a favorite choice among Mediterranean gastronomy enthusiasts.
1
Cut the crust off the bread, slice the loaf into small pieces. Then grind the bread into crumbs in a food processor. Add anchovies in oil, garlic, olive oil, and lemon juice to make a smooth puree. Add chili to taste.
- White bread: 1 piece
- Anchovy fillet: 50 g
- Garlic: 2 cloves
- Olive oil: 6 tablespoons
- Lemon juice: 500 ml
- Chili pepper: to taste
2
If it gets too thick, dilute with a couple of tablespoons of cold water to the consistency of sour cream. Place in a small bowl, cover, and put in the refrigerator.
3
Serve on the table with warmed bread.
- White bread: 1 piece
