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Anchovy Spreadspreads 2 oz anchovy fillets, drained 1 tablespoon milk 2 tablespoon butter, softened 1 oz bel paese cheese 1 teaspoon lemon juice 3 pinch cayenne pepper 3 pinch ground nutmeg 1/4 teaspoon hot-pepper sauce 2 teaspoon capers, drained, finely chopped 1 hot toast strips 1 radish slices 1 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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