Ingredients
- Jim Vorheis
- 4 oz Flat anchovy fillets
- 2 md Cloves garlic, finely
- chopped
- 1 ts Tomato paste
- 1 tb To 1 1/2 tb olive oil
- 2 ts Lemon juice (or red wine
- vinegar)
- Freshly ground black pepper
- 8 To 10 slices French bread,
- 1/2-inch thick, cut into
- Strips
- 1 ts Finely chopped fresh parsley
Description
View The Free Recipe For Anchoyade
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