It was while working at the celebrated San Francisco restaurant, Square One, that chef Michael Leviton was first introduced to anchoïade, a Provençal paste of anchovies, garlic and olive oil. Similar to a Piedmontese bagna cauda, the versatile condiment is cooked for hours over low heat until the pungent flavors have mellowed and the paste is thick and smooth. The result is something that the chef refers to as a kind of "umami balm." And he shared the recipe with Wine Spectator.
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