Anchovy & chickpea crostini from Polpo: A Venetian Cookbook (of Sorts) (page 26) by Russell Norman

  • tahini
  • French sticks
  • Show all ingredients...
  • Serves : makes 10

  • EYB Comments

    Can substitute bread of your choice for French sticks.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bread of your choice for French sticks.

  • Totallywired on July 29, 2019

    Key here is the anchovy oil, add to taste.

  • Lepa on October 21, 2018

    I love anchovies so I was expecting to like this more than I did. It was decent but did need salt and was lacking something (garlic?) I like the idea enough to play around with this until I am happy with it.

  • Smokeydoke on December 06, 2016

    Add me to "love" list. Thought it was great, texture stayed creamy after a day in the fridge, and I loved topping it on a crostini instead of pita chips, it made such a difference.

  • IsaSim on April 25, 2016

    Delicious but salty as one can expect, great with dry Madeira wine.

  • lilham on February 29, 2016

    I made a quarter of the recipe to serve two adults and two very young children. I used tortilla bread because that's what I had. Absolutely delicious. Norman is right that chickpeas and anchovies are bed fellows.

  • Astrid5555 on September 04, 2015

    Yum, this was delicious! I am not a big anchovy lover but hubby is, and we BOTH loved it a lot. I also like that the spread comes together very quickly and keeps in the fridge for several days.

  • westminstr on May 15, 2015

    Like others, we loved these, Very easy, healthy and most important tasted great! Kids liked it. I could see this spread becoming a staple.

  • westminstr on May 15, 2015

    Like others, we loved these, Very easy, healthy and most important tasted great! Kids liked it. I could see this spread becoming a staple.

  • L.Nightshade on May 01, 2015

    I’m an anchovy lover so I had eyed this recipe earlier. Tonight, I had anchovies I wanted to start using up, a can of chickpeas, and a (less than called for) bit of parsley on its way out. No bread, so not crostini, just spread it on slices of cucumber. The chickpea, tahini, and lemon combination sounds more middle eastern, but then the anchovies present themselves, and take it in another direction. Another very easy recipe with a nice outcome. I know I would have liked it more on toasty bread, but this worked out alright. I have a lot leftover, it will be lunch tomorrow.

  • Breadcrumbs on April 05, 2015

    p. 26 – I don’t love anchovies. I find a little go a long way so I was a bit apprehensive when I read that this recipe called for 10 . . . yikes! I had a jar of anchovies in the fridge that a friend recently gave to me so I thought I’d break those open for this dish and give it a whirl since Mel’s review on CH was positive and mr bc (who isn’t much of a fish & seafood eater) happens to love anchovies…go figure! Against all odds, I ended up loving this spread! I’m wondering if perhaps the tahini balances out the flavours because I’ve had an anchovy/bean dip in the past and it wasn’t great but this, this I found totally addictive. Salty, tart, creamy and a little nutty this spread hit all the right notes. I’d also add it goes very well with red wine! Cin cin! Photos here: http://chowhound.chow.com/topics/1009436?commentId=9510119#9510119

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