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Anchovy Spread

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Submitted by lilmisit30

YIELD

6 servings

PREP

60 min

COOK

0 min

READY

60 min

Ingredients

2 57.8
OUNCES ML/G ANCHOVY FILLETS
drained
1 15
TABLESPOON ML MILK
2 3E+1
TABLESPOONS ML BUTTER
softened
1 28.9
OUNCE ML/G BEL PAESE CHEESE *
1 5
TEASPOON ML LEMON JUICE
3 3
PINCH PINCH CAYENNE PEPPER *
3 3
PINCH PINCH NUTMEG
ground *
¼ 1.3
TEASPOON ML RED HOT PEPPER SAUCE
2 1E+1
TEASPOONS ML CAPERS
drained, finely chopped *
1 1
X X BREAD
hot, strips, toasted *
1 1
X X RADISHES
slices *
1 1
X X 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 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

Comments


 

 

Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 54 80% 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?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

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