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Anchovy Spread

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Recipe

 

Yield

6 servings

Prep

60 min

Cook

0 min

Ready

60 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 ounces anchovy fillets
drained
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1 tablespoon milk
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2 tablespoons butter
softened
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1 ounce bel paese cheese
*
1 teaspoon lemon juice
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3 pinch cayenne pepper
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3 pinch nutmeg
ground
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¼ teaspoon red hot pepper sauce
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2 teaspoons capers
drained, finely chopped
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1 x bread
hot, strips, toasted
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1 x radishes
slices
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1 x watercress
sprigs
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Ingredients

Amount Measure Ingredient Features
57.8 ml/g anchovy fillets
drained
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15 ml milk
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3E+1 ml butter
softened
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28.9 ml/g bel paese cheese
*
5 ml lemon juice
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3 pinch cayenne pepper
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3 pinch nutmeg
ground
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1.3 ml red hot pepper sauce
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1E+1 ml capers
drained, finely chopped
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1 x bread
hot, strips, toasted
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1 x radishes
slices
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1 x watercress
sprigs
* Camera

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 purée 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 5480% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 450mg 19%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 3% Vitamin C 1%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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