1. Chop the herbs, garlic, onion, and fennel very finely. 2. Combine with the chopped figs. 3. Pound together the red pepper, almonds, tinned and salted anchovies with 3 tablespoons olive oil, until it makes a thick puree. 4. Combine the first mixture with the second mixture, adding the lemon juice and orange water bit by bit. 5. Cut the rolls in half - and use the remaining olive oil to moisten the bottom halves. 6. Put the halves together and place them in a pre-heated hot oven for 5 minutes. 7. When you serve the Anchoïade, you are expected to to surround it with a profusion of fine black olives -- "en couronne d'un velours sombre et chatoyant" -- in a crown of titillating dark velvet! ---------------------------------------------------------------------------
Nutrition
Ingredients
