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PrintHOT ANCHOVY DIP
Serves :
4
Preparation Time :
Preparation Method :
- If using cardoon, use only the soft inner stalks.
- Trim away the leaves and any stingy pieces of stalk, as well as the thin skin from the insides of the stalks.
- Cut the cardoon stalks into 7.5 cm lengths.
- Finely chop the anchovies. Heat the oil in a saucepan over a medium heat.
- Add the garlic and cook until it begins to sizzle.
- Stir in the anchovies and cook for 3-4 minutes, stirring then remove the pan from the heat.
- Beat in the butter and then continue beating until the sauce thickens slightly.
- Pour the sauce into 4 small, very hot dishes or one large dish placed over a spirit burner. Serve at once.
INGREDIENTS
- 6 anchovies in brine, filleted and rinsed
- 175 ml cooking oil
- 4 garlic cloves, crushed
- 75 grams butter, in small pieces
To serve
- Stalks of 1 cardoon or celery stalks, carrot sticks, cauliflower florets, strips of red and green pepper, and button mushrooms
4 comments for “Hot Anchovy Dip”
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