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Recipe: Anchovy Spread
Similar Categories: Anchovy, Spread
Yield: 6 Servings
2 oz Anchovy fillets, drained
1 tb Milk
2 tb Butter, softened
1 oz Bel Paese cheese
1 ts Lemon juice
3 pn Cayenne pepper
3 pn Ground nutmeg
1/4 ts Hot-pepper sauce
2 ts Capers, drained, finely
-chopped
Hot toast strips
Radish slices
Watercress sprigs
Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well,
then pat anchovies dry with paper towels.
Chop anchovies finely and put into a bowl with butter and cheese; mix
well. Add lemon juice, cayenne, nutmeg and hot-pepper sauce.
In a blender or food processor, process to a smooth puree scraping
mixture from sides of bowl occasionally. Add capers and mix well.
Spread thinly on toast. Garnish with radish slices and watercress.
NOTE: This mixture will keep in refrigerator for up to
5 days.
2 oz Anchovy fillets, drained
1 tb Milk
2 tb Butter, softened
1 oz Bel Paese cheese
1 ts Lemon juice
3 pn Cayenne pepper
3 pn Ground nutmeg
1/4 ts Hot-pepper sauce
2 ts Capers, drained, finely
-chopped
Hot toast strips
Radish slices
Watercress sprigs
Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well,
then pat anchovies dry with paper towels.
Chop anchovies finely and put into a bowl with butter and cheese; mix
well. Add lemon juice, cayenne, nutmeg and hot-pepper sauce.
In a blender or food processor, process to a smooth puree scraping
mixture from sides of bowl occasionally. Add capers and mix well.
Spread thinly on toast. Garnish with radish slices and watercress.
NOTE: This mixture will keep in refrigerator for up to
5 days.
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