"Anchoïade"
(4 people, preparation 20 mn, cooking 10 mn) :
20 nets of anchovies lengthened with the olive oil + 2 lemons + 1 spoon of vinegar + 1 spoon of capers + 20 cl olive oil
1/ in a caquelon (a pan), lay out the nets of anchovy and cover them with capers, the wine vinegar, the juice of lemons and the olive oil
2/ dissolve the preparation with very soft fire during 10 mn all while crushing it with the back of a fork
3/ to pass the mixture in a fine strainer. Then let put back 15 mn, then recover the oil which goes up on the surface. Reserve it
4/ Mix the whole while adding the oil reserved in net
This tepid pomade accompanies by believed vegetables, roasted toasts or fish (According to your gôut you can add 3 or 4 cloves of garlic, some chopped black olives, some chopped basil sheets)
