Fig Anchoiade - cooking recipe

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.

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