A anchoïade means a traditional dish, a sauce and the whole meal built around this "fondue Occitan".
Anchoïade means a traditional dish, a sauce and the whole meal built around this "fondue Occitan".
The sauce is made from anchovies 40%, extra virgin olive oil, rapeseed oil, water, lemon and garlic, olives, modified corn starch and capers spices. The dish consists of seasonal vegetables accompanied with sauce (tomato, celery, radish, carrot, bell pepper, zucchini, fennel, etc.).
Best use different vegetables or raw vegetables are presented raw, sliced or diced. They are presented in a bowl or on a plate, to be chewed after being dipped in the sauce. The anchovy paste can also be spread on toast or bread fingers.