Anchoyade provençale（アンショワイヤード）は、アンチョビを裏漉し（ピュレ）したものにオリーブ油やニンニクなど加えた南フランスに伝わる伝統的なソースです。
ここではその召し上がり方の一例をご紹介致します。
１ ラディッシュとエンダイブの葉を洗う。
２ セロリ、人参、きゅうりをスティック状に切る。
３ カリフラワー、または、ブロッコリーを切る。
４ アスパラガスを１～２分ゆで、すぐに冷水にとってさまし、ざるに上げておく。
５ アーティチョーク（もしあれば）は、葉と茎の部分を使います。
６ マッシュルームとミニトマトを飾ります。
７ アンショワイヤードをボウルに入れ、それぞれ野菜をつけてお召し上がりください。
*アンショワイヤードは温めてもお召し上がりいただけます。陶器のボウルにプロヴァンスオリーブオイル、アンショワイヤードを入れ、卓上コンロにかけ、キャンドルで温めて、いただきます。
また、タペナードをパンにつけてカナッペにしたり、タペナードをそのまま食卓に並べて、それぞれお好みの野菜などをつけてお召し上がりいただけます。
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Daniel (金曜日, 03 2月 2017 23:38)
Bonjour,
All recipes here are my own, there are are many ways to display anchoiade or aioli in Provence. This picture of anchoiade is from Jean Martin company website, his factory is located in Maussane, near my hometown.
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