« back to encyclopedia search results
An anchovy spread traditional in Provence. It's made by pounding anchovies in a mortar, then adding a lttle olive oil and a few drips of white wine vinegar.
It's then generally spread on slices of thinly-cut bread, which is then often sprinkled with finely-chopped onion, hard-boiled eggs and a little more olive oil. The result can be eaten fresh, or lightly browned in the oven