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Recipe Name: Anchoiade Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/3 Cup(s) Blanched whole almonds
A, 2-ounce can flat
anchovies rinsed
and patted dry
3 Garlic cloves
1 Shallot, quartered
3 Tablespoon(s) Olive oil
1 Tablespoon(s) Red-wine vinegar
1/4 Teaspoon(s) Herbes de Provence or dried
Italian crumbled
1 Tomato, seeded and chopped
fine about 3/4
1 Red bell pepper, chopped
fine about
3/4 cup
3 Tablespoon(s) Finely chopped fresh parsley
French bread toasts as an
In a food processor grind fine almonds with anchovies and garlic. With
motor running add shallot, oil, vinegar, and herbes de Provence and
blend well. Add tomato, bell pepper, and parsley and pulse motor until
just combined, being careful not to puree smooth. Anchoïade may be
made 1 day in advance and kept covered and chilled. Serve anchoiade at
room temperature on toasts. Makes about 2 cups. Gourmet February 1994
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 8238
Calories From Fat: 5448
Total Fat: 615.6g
Cholesterol: 2601.1mg
Sodium: 21840.4mg
Potassium: 4415.7mg
Carbohydrates: 155.2g
Fiber: 25.8g
Sugar: 50.5g
Protein: 552.1g

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