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Anchovy spread
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| Artist: |
_ |
| Categories: |
Dips & Spreads, Spreads & Salsas |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| oz | Anchovy fillets, drained | | 1
| tbsp | Milk | | 2
| tbsp | Butter, softened | | 1
| oz | Bel Paese cheese | | 1
| tsp | Lemon juice | | 3
| pinch | Cayenne pepper | | 3
| pinch | Ground nutmeg | | 1/4
| tsp | Hot-pepper sauce | | 2
| tsp | Capers, drained, finely | | | -chopped | | | Hot toast strips | | | Radish slices | | | Watercress sprigs |
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Procedures:
| 1 | Put anchovies into a bowl with milk. | | 2 | Let soak 30 minutes. | | 3 | Drain well, then pat anchovies dry with paper towels. | | 4 | Chop anchovies finely and put into a bowl with butter and cheese; mix well. | | 5 | Add lemon juice, cayenne, nutmeg and hot-pepper sauce. | | 6 | In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally. | | 7 | Add capers and mix well. | | 8 | Spread thinly on toast. | | 9 | Garnish with radish slices and watercress. | | 10 | Note: this mixture will keep in refrigerator for up to 5 days. |
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