May 1, 2006
Ah, the language of love. You don’t have to speak it, you just need to practice the pronunciation of potato anchovy spread. Ready? In your best sing song, “Pahtahtahnshwah”. You may want to throw in a Délicieux! Magnifique! gesture for punctuation. Ok Dave, now that you’ve got that down, hop on a plane to New York and swagger down West Broadway with abandon. The European ladies will be on your arm and in no time you’ll be at the Larchmont Estates asking, “Would you like patatanchois with your aperitif?”
Potato Anchovy Spread
3 medium potatoes. You can use any color, but the most attractive patatanchois is made with pink fleshed.
3 oil cured anchovy filets
1 clove garlic
1 teaspoon capers
1 fresh cayenne pepper, deseeded and minced
Pinch of sea salt
1/4 cup extra virgin olive oil. Go all out on the olive oil, it’ll make the dish. I like to use a fruity Spanish or peppery Sicilian for this dish.
Cut the potatoes into 1/8ths and boil until fork tender. In a mortar and pestle, crush the garlic with anchovies, salt and a teaspoon of olive oil. Transfer to a bowl, add the cayenne and mash the potatoes with a fork. Stir in the olive oil a tablespoon at a time until the patatanchois is a smooth, creamy consistancy. Add salt as needed, the anchovies can be quite salty. Serve with a crusty ficelle or baguette and a glass of casanis or champagne. It will remind her of those summers Provence, Puglia or Santorini. This lusty spread makes a wonderful start to fresh pasta with wild leeks.