| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/4 |
lb |
Butter |
| 3 |
|
Garlic cloves, chopped fine (up to 5) |
| 6 |
|
Flat anchovy fillets, chopped or mashed |
| 1 |
|
Poud pasta, cooked al dente |
| 1 |
|
Egg |
|
|
Grated cheese (Parmesan or Romano) |
|
|
Pepper, freshly ground |
INSTRUCTIONS
Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks
with Wine)
Heat the oil and the butter together in a small pan on very low heat. In
another pan cook the garlic in a bit of oil until the garlic is soft. Add
the anchovy fillets and cook until the fish dissolves into a paste, about 5
minutes. Add to the pan of olive oil and melted butter. Stir briskly.
Toss the cooked pasta with the sauce. Add 1 whipped egg and cheese and
pepper to taste.
Serves 4 as Pasta course
Posted to FOODWINE Digest 12 Dec 96
From: "J. Meade" <meade@AURACOM.COM>
Date: Thu, 12 Dec 1996 23:17:45 -0400
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