A staple in Provence, anchoïade is nothing more than anchovies, garlic and olive oil worked together with a mortar and pestle into a purée. At Chez Panisse we added walnuts and ripe, earthy figs to create a bold, sweet and savory spread for toasted slices of rustic country bread or a condiment for grilled swordfish. If you stock your larder with our Fig and Fennel Pollen Jam, throwing together a batch of this incredible treat is super easy.
Ingredients
- ½ cup walnut halves
- 4–5 olive oil–packed anchovy fillets
- 2 cloves garlic
- Leaves from 2 fresh thyme sprigs, chopped
- ¼ teaspoon artisanal sea salt
- 1 cup Fig and Fennel Pollen Jam (Bonne Maman brand Fig Preserves may be substituted)
- ¼ cup extra-virgin olive oil
- 1½ teaspoons sherry vinegar
- Freshly ground black pepper
- High-quality whole-grain crackers, for serving
- Mortar and pestle
Preparation
Preheat oven or toaster oven to 350°F. Spread the walnuts in a single layer in a small, shallow pan and toast until lightly browned and fragrant, 4–5 minutes. Transfer the pan to a wire rack to cool.
Using the mortar and pestle, pound together the anchovies, garlic, thyme and salt to a smooth paste. Add the walnuts and pound briefly just until coarsely ground. Stir in the jam, olive oil and vinegar and season with a few grinds of pepper. Taste and adjust the seasoning with salt, if needed.
The anchoïade is best the same day it is made, but it can be enjoyed for up to 3 days if covered and kept refrigerated. Bring to room temperature before serving.
