An anchoïade refers to a traditional dish, its sauce, or the whole meal built around this “fondue meridionale”. Anchoïade is a typical Provençal dish. It’s more of an appetizer, but this dish can be served as an aperitif in summer.
An anchoïade is a sauce, as its name suggests, anchovies, but also olive oil and garlic crushed in a mortar.
The authentic anchoïade is eaten cold, as an aperitif, as an appetizer or as an accompaniment to a dish. It is spread on toast or croutons. It is the base of bagna cauda: vegetables (carrot, zucchini, radish, celery, etc.) cut into crunchy sticks that each dipped in this sauce with anchovy and garlic, at the same time, way of a fondue.
In France, anchovies have been used since the Middle Ages. Anchovies are a good source of omega-3, which contributes to good cardiovascular function (100 g of anchovies cover 50% of recommended daily intake of omega-3). In addition, even if they are classified in oily fish, anchovies contain only 3 to 4 g of fat per 100 g (against 10 g for sardines for example). Anchovies contain as much quality protein as meat. They provide various minerals and trace elements (calcium, phosphorus, iron, iodine …), as well as vitamins of group B and vitamins A and D (essential for the good fixation of calcium in the body).