Also called la bagnaroto in Provence, anchoïade -- or anchovies pounded to a paste with olive oil and vinegar -- may be used in two ways. You can spread it on bread and broil it, as this recipe indicates. Or, you can thin it (anywhere from 1/2 to 3/4 cup of good olive oil will do the trick) and use it as a dip for vegetables. If you're making anchoïade, start with serious anchovies -- that is, the ones packed in salt in big tins (you can buy these anchovies in small quantities at Dean & DeLuca). If you use the regular, oil-packed anchovies from the small tins, your anchoïade won't have the correct, meaty texture; it will be too soft. Remember that the salt-packed anchovies do need to be soaked before using. Makes about 1/2 a cup.