ANCHOÏADE - Recette provençale

Anchoïade, Provencal recipe, prepared in Provence. The ideal flavouring with character. To dip raw vegetables in as an aperitif or to spread on a small piece of toast.

WEIGHT: 90 grams
INGREDIENTS: Anchovy cream 43% (salted anchovies Engraulis encrasicolus-anchoita, rapeseed oil, wine vinegar, salt, spices), vegetable oils 37% (rapeseed oil, extra virgin olive oil), water, capers (capers, water, wine vinegar, salt), wine vinegar (sulphites), garlic, concentrated lemon juice, pepper.
ALLERGENS: sulphites in wine vinegar
PRODUCTION: Provence - France
STORAGE: Closed, room temperature. After opening store at 4°C and consume within 8 days.
TASTING TIP: Dip small raw vegetables in the starter: carrots, cabbage, fennel, radishes... Or spread them on small toasted toasts!