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1. Essuyez les anchois dans du papier absorbant. Trempez la tranche de pain
de mie dans du lait. Essorez-la.
2. Mettez dans la mini cuve les anchois, le pain, les gousses d’ail dégermées,
le vinaigre et le poivre.
3. Mettez en marche environ 30 secondes jusqu’à obtenir une pommade. Ouvrez le
couvercle et ajoutez la crème fraîche. Laissez tourner jusqu’à sa complète absorption.
Astuce du chef : accompagne délicieusement les légumes crus.
1. Préchauffez votre four à 180°C (th. 6). Lavez et essuyez l’aubergine puis piquez-la
avec une fourchette.
2. Posez l’aubergine dans un plat à four tapissé de gros sel. Laissez cuire 45 minutes
environ jusqu’à ce que la peau soit flétrie et la chair tendre.
3. Coupez la gousse d’ail en 2 et retirez le germe. Coupez l’aubergine en 2 et videz la
pulpe à l’aide d’une cuillère.
4. Mettez l’aubergine préalablement coupée en morceaux et l’ail dans la mini cuve.
Ajoutez les autres ingrédients. Laissez tourner environ 30 secondes jusqu’à obtenir un
mélange homogène.
Astuce du chef : parsemez d’olives noires hachées et servez avec des tranches de pain
de campagne grillé.
Anchoïade
Caviar d’aubergines
Préparation : 10 min
Préparation : 10 min Cuisson : 45 min
200 g d’anchois à l’huile d’olive
160 g de crème fraîche épaisse
2 gousses d’ail
1 tranche de pain de mie
1 c.c. de vinaigre balsamique
Lait, poivre
1 aubergine
1 petite gousse d’ail
2 c.s. d’huile d’olive
1 c.s. de jus de citron
Gros sel
Fleur de sel, poivre
Pour 1 bolPour 1 bol
SAUCES ET APÉRITIFS
33


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