Ingredients
-
3 dried figs
1 red pepper, roasted and skin removed
100 g anchovies packed in oil
2 garlic cloves
12 blanched almonds
flat leaf parsley, a handful
1 teaspoon fennel seed
black pepper, to taste
1/2 lemon, juice of
5 ounces extra virgin olive oil (150ml)
2 teaspoons orange flower water
Preparation
-
Soak the figs in hot water for about 15 minutes, then drain.
Put everything, except the oil and orange flower water, into a food processor.
Pureee while adding the oil in a steady stream. Taste and add orange flower water 1 teaspoon at a time in case you find it too perfumed.
Cover and chill until ready to serve. Best to make at least a day ahead.
Leave a comment