Acciugata: Anchovy dip

This recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.

• serves

  4-6

• prep

  5 minutes

Ingredients

• 300 g anchovies
• 500 ml (1 pint) virgin olive oil
• 6 cloves garlic
• 2 tsp fresh thyme
• 3 tsp fresh basil
• 3 tsp Dijon mustard
• 3 tsp red wine vinegar
• pepper
• 1 chilli

Instructions

1. Put all ingredients in mixer and blend to a fine sauce.

Recipe from Under The Olive Tree by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.