in praise
of
figs
This is a recipe we have taken straight from Larousse Gastronomique while I still had Mistress Augustine’s Restaurant, so, at least 40 years ago. It remains and absolute favourite.
Apart from being a great way of using figs that are not in perfect condition it is utterly delicious on any kind of toasted bread and is simple and quick to make.
Spread thickly on char grilled or toasted bread, a little finely sliced onion is also nice, and a drizzle of your best extra virgin and everyone will be in heaven.
We also love it on our Vintage Bread…minus the onion! It goes wonderfully with the gritty spiciness of this delicious bread that is made but once a year.
POSTED 6 FEBRUARY 2022 AO
corsican
anchoyade
In a mortar and pestle, pound to a paste 20g peeled weight garlic [no sprouting germ], 30g Ortiz anchovies..then add 200g peeled weight ripe figs that have been mashed with a fork. Add a generous amount of freshly, and coarsely ground black pepper.
Don’t use cheap anchovies.
Degree of difficulty…very easy! Reward undeserved compliments!
