This is an old country Sassoun recipe from Roquebrune in Provence. Old Provençal books call it a sauce, but it’s more like a thick mayonnaise and makes an unique, fresh-tasting topping for bruschetta or spread on slices of sourdough bread for a snack lunch.
- 5–6 anchovy fillets
- 31⁄2oz (100g) blanched almonds a sprig of fennel
- 4 mint leaves
- 3–4 tbsp olive oil
- lemon juice (optional)
Directions: rinse the anchovies to remove excess salt and set aside. Put the almonds into a food processor, or use a mortar and pestle, and grind them to rough pieces. Add the anchovies, fennel, and mint leaves and grind to a tough paste. Slowly add enough oil and 4–6 tbsp water to make a smooth, thick mass. Taste and add a little salt, and, if needed a drop of lemon juice.