from Lynn Rossetto Kasper in the Seattle Times, July 15, 2011
submitted by Kathy Lindenbaum
makes 3/4 cup
two 2-ounce tins of anchovies packed in olive oil
1/3 cup minced onion
3 tablespoons extra virgin olive oil
2 minced garlic cloves
3 tablespoons lemon juice
3 tablespoons minced Italian parsley
Drain and rinse anchovies. To remove the salt, soak for about an hour. Drain
on paper towels.
Mash them in a non-reactive bowl with onion, olive oil and garlic. Stir in
lemon juice and let stand for at least 20 minutes; this mutes the heat of the
onion and garlic.
Just before serving, blend in parsley. Some serving suggestions: spread on grilled bread; use as a sauce for raw or cooked vegetables; toss with boiled red skin potatoes; top grilled eggplant with some sauce and extra lemon.
The accompanying newspaper article also suggested doubling the recipe to use
as a pasta sauce.
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