Recipes

White Bean Anchoïade

Salty anchovies and capers, and creamy white beans are the base for this craveable spread based on a classic French dish.

  • Serves

    Makes 3 cups

  • Time

    10 minutes

Anchoiade On Toast
PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY SOPHIE STRANGIO

By Stuart Brioza


Published on April 5, 2022

At The Anchovy Bar in San Francisco’s Fillmore district, the tiny, salty eponymous fish is the star of the menu. During the season, which takes place from May to October in the Bay Area, chef Stuart Brioza cures his own mere moments after they’ve been delivered to the piers. But when fresh anchovies aren’t on hand, he chooses high-quality varieties cured in Spain or Italy, like Delfino Battista. A white bean dip called anchoïade is an excellent vessel for umami-laden anchovies, combining the creaminess of white beans with salty capers, bright lemon, and chile flakes for a thick, rich spread. Brioza and his team fry slabs of sourdough bread in olive oil before spackling them with the stuff, then topping the toasts with long-cooked broccolini, orange zest, and a few more whole, plump anchovies for good measure. Brioza uses French Tarbais beans, but cannellinis are a more convenient and readily available substitute.

Ingredients

  • 2 cups drained canned cannellini beans
  • 13 cup finely grated Parmigiano-Reggiano
  • 6 cured anchovy fillets
  • 3 Tbsp. cream cheese
  • 3 Tbsp. capers
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh lemon juice, plus more to taste
  • 1 tsp. finely grated lemon zest
  • Crushed red chile flakes
  • Kosher salt

Instructions

Step 1

To a food processor, add the beans, Parmigiano, anchovies, cream cheese, capers, olive oil, lemon juice, lemon zest, and chile flakes and blend on high until smooth. Season to taste with salt and more lemon juice, then serve the anchoïade immediately or transfer to an airtight container and store for up to 5 days.

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