Anchoïade
A Provencal dip made with anchovies, garlic and olive oil, ideal for spreading on bread or classically used as a dip for raw vegetables.
Anchoïade (400g)
350g Water
160g Garlic (peeled)
425g Milk (whole)
5g Lemon Juice
60g Vegetable oil
30 Anchovies (good quality)
5g Vinegar (chardonnay)
Peel the garlic cloves. In a saucepan add the garlic together with water and milk. Simmer at a low heat until you have a thick paste.
To finish, make sure the garlic paste is chilled and blend it with anchovies, vinegar and lemon juice. After emulsified gradually add the oil like a mayonnaise.
Purple sprouting broccoli
Chilli flakes
Sourdough breadcrumbs
Olive oil
Salt + pepper
Lightly steam the broccoli and then roast in a hot pan in oil.
Cover the charred broccoli in the anchoïade, followed by the chill flakes and the breadcrumbs.
