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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.

SKU 1328-Recipe


  • 12 large anchovy filets packed in salt (about 5 ounces)
  • 1 garlic clove
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon red-wine vinegar, or more to taste
  • leaves from 1 large sprig of fresh thyme
  • freshly ground black pepper to taste
  • eight I-inc1/2-thick slices of rustic French bread, grilled or toasted on 1 side


  1. Rinse the anchovy filets under cold running water, rub off the salt coating, and soak in a bowl of cold water to cover for 30 minutes. Drain the anchovies, dry on paper towels, and chop them coarsely.
  2. Pound the garlic to a paste in a large mortar with a pestle. Add the anchovies, olive oil, vinegar, and thyme leaves, and pound to a smooth paste. Season to taste with freshly ground black pepper. Spread the mixture on the untoasted sides of the french bread, and broil until hot. Serve immediately.