Anchoiade is a thick rich anchovy paste that can be served with either crudites or toasted bread.
20 toil-packed anchovy fillets, drained and coarsely chopped
4 garlic cloves, coarsely chopped
½ teaspoon of capers (rinsed if salted)
1/2 cup extra-virgin olive oil
1 1/2 teaspoons red-wine vinegar
Freshly ground pepper
Toasted bread, for serving
In a food processor, puree anchovies and garlic in a blender until smooth. Add the chopped capers. Transfer the mixture to a bowl and slowly stir in the olive oil, a tablespoons at a time, until incorporated. Stir in the vinegar and season with pepper.