Acciugata: Anchovy dip

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook. More Manuela Darling-Gansser recipes

Ingredients

300 g (101⁄2 oz) anchovies

500 ml (1 pint) virgin olive oil

6 cloves garlic

2 teaspoons fresh thyme

3 teaspoons fresh basil

3 teaspoons Dijon mustard

3 teaspoons red wine vinegar

Pepper

1 chilli

Instructions

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.