This is a
favourite from Provence, this particular recipe was inspired by a
meal in Grimaud in the south of France. A beautiful walled village in
the hills above Saint Tropez, or Sans Trop as it's known
locally. I spent a very pleasant summer here working ocassional
jaunts on a Sunseeker motor yacht. To be honest the yacht rarely made
it past the bay. The best thing here was the bread, baguettes baked
in the morning and then again around five. So you were never very far
from a croissant or baguette.
Of course
the scotch bonnets were not part of the original recipe but in combination with the anchovies are delicious, when you
chop the chillies leave them to sit in the lemon juice for extra
zing.
There is no
salt as none is required. Salted anchovies are best for this recipe,
be sure to rinse well.
You could serve this on toasted croutons or it is works well with spaghetti.(spaghetti is a recurring theme throughout this blog)
100ml extra
virgin olive oil
10 anchovy
fillets
1 clove
garlic
100g good
quality black olives
30g rinsed
capers
2 scotch
bonnet peppers
juice of one
lemon
bunch of
flat parsley
twist of
black pepper
- Finely chop the olives, anchovy fillets, capers, parsley, garlic and scotch bonnets.
- At this point you could mix the items with the olive and lemon and have a rough olive salsa..
- For a more authentic smoother paste add the chopped ingredients to a mortar with the lemon juice and olive oil and grind until smooth.
- Avoid the temptation to electrically blend together, this will affect the final taste.