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Anchoiade with Figs & Walnuts

ICDOCEAN1's picture

Has anyone tried this recipe?  I got it out of the new appetizers (2007) and as if anchovies and figs we not enough of a wild suggestion, I find the final product needing something, but I can not put my finger on it.  The final step is for shavings of Reggiano or Manchego, maybe that will perk it up some. 


I'm stumped, I might try it with a little prosciutto as well.



Food is an important part of a balanced diet.
Fran Lebowitz
Glenys's picture

(post #35091, reply #1 of 6)

Acidity? Lemon juice?

ICDOCEAN1's picture

(post #35091, reply #3 of 6)

Unfortunately, the flavor of the cognac is a lot to me and it only called for 2 teaspoons.  Too much for me.  I am just guessing, but the lemon might throw it off big time. 


Food is an important part of a balanced diet.
Fran Lebowitz

shoechick's picture

(post #35091, reply #2 of 6)

How much salt did you use?  I was going to try this one, let me know what you end up adding and if it works.

The World is a book, and those who do not travel read only a page.  ~St. Augustine

The World is a book, and those who do not travel read only a page.  ~St. Augustine

ICDOCEAN1's picture

(post #35091, reply #4 of 6)

I did not add salt as I thought that the anchovies were quite enough.  I just tried it with a bit of prosciutto topped with the cheese and it helped, but I just taste the cognac.


Food is an important part of a balanced diet.
Fran Lebowitz

mschmadl's picture

Don't use cognac (post #35091, reply #5 of 6)

I wasn't willing to put out the money for a bottle of cognac that wouldn't get drunk, so I substituted white wine. Delicious! You just want to make sure it isn't a sissy little wine that won't stand up to all the garlic and anchovies.

GretchenTHE FIRST's picture

Glad you found a sub, but our (post #35091, reply #6 of 6)

Glad you found a sub, but our liquor stores sell a small bottle of cognac for about $4 that I keep on the shelf. It is also a good cognac to drink.