| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Spreads |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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