Anchovy Spread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: Anchovy fillets, drained
1 tbsp: Milk,
2 tbsp: Butter, softened
1 ounce: 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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Spreads