Title: ANCHOYADE
Categories: Appetizers
Yield: 6 servings

Jim Vorheis
4 oz Flat anchovy fillets
2 md Cloves garlic, finely
-chopped
1 ts Tomato paste
1 tb To 1 1/2 tb olive oil
2 ts Lemon juice (or red wine
-vinegar)
Freshly ground black pepper
8 To 10 slices French bread,
-1/2-inch thick, cut into
Strips
1 ts Finely chopped fresh parsley

Soak anchovies 10 minutes in cold water and pat dry
with paper towels. Place in a large mortar or heavy
bowl with the garlic and tomato paste. Pound with a
pestle, wooden masher or spoon into a very smooth
puree, or use food processor with steel blade. Dribble
the oil in, a few drops at a time, stirring constantly
until thick and smooth, like mayonnaise. Stir in lemon
juice and a few grounds of black pepper. Preheat oven
to 500 F. Brown bread lightly on one side. While
bread is warm, spread untoasted side with anchovy
mixture, pressing it into bread with back of fork or
spoon. Bake for 10 minutes. Sprinkle with parsley and
serve at once.

Note: For a first course, use whole slices of French
bread spread with anchovy mixture.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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