Try this Anchoiade recipe, or contribute your own.
Suggest a better descriptionIn a food processor grind fine almonds with anchovies and garlic. With motor running add shallot, oil, vinegar, and herbes de Provence and blend well. Add tomato, bell pepper, and parsley and pulse motor until just combined, being careful not to puree smooth. Anchoïade may be made 1 day in advance and kept covered and chilled. Serve anchoiade at room temperature on toasts. Makes about 2 cups. Gourmet February 1994
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 1 servings | ||
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Calories: 389 | ||
Calories from Fat: 311 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.6g | 46 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.3mg | 1 % | |
Potassium 430.2mg | 11 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 7.7g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 389
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