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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the herbs, garlic, onion, and fennel very finely. | 2. Combine with the chopped figs. | 3. Pound together the red pepper, almonds, tinned and salted anchovies with 3 tablespoons olive oil, until it makes a thick puree. | 4. Combine the first mixture with the second mixture, adding the lemon juice and orange water bit by bit. | 5. Cut the rolls in half - and use the remaining olive oil to moisten the bottom halves. | 6. Put the halves together and place them in a pre-heated hot oven for 5 minutes. | 7. When you serve the Anchoïade, you are expected to to surround it with a profusion of fine black olives -- "en couronne d'un velours sombre et chatoyant" -- in a crown of titillating dark velvet! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
anchovy fillet	12		canned	50.4333	0.0	11.22	0.2833
anchovy	12		salted	-	-	-	-
almond	12		peeled	23125.44	0.0	0.0	2616.0
fig	3		chopped dried	-	-	-	-
garlic clove	2			50.4333	0.0	11.22	0.2833
red pepper	1		seeded mild	-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	1			28.0	6.537999999999999	0.77	0.07
fine herbes	2	ounces		50.4333	0.0	11.22	0.2833
fennel	1			0.5619	0.1323	0.0225	0.0036
lemon	1/2			0.6404	0.2058	0.0243	0.0066
orange flower water	2	teaspoons		50.4333	0.0	11.22	0.2833
bridge	1	dozen		50.4333	0.0	11.22	0.2833
black olive				50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.