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Recipe Name: Anchovy Spread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

2 Ounce(s) Anchovy fillets, drained
1 Tablespoon(s) Milk
2 Tablespoon(s) Butter, softened
1 Ounce(s) Bel Paese cheese
1 Teaspoon(s) Lemon Juice
3 Pinch(s) Cayenne pepper
3 Pinch(s) Ground nutmeg
1/4 Teaspoon(s) Hot-pepper sauce
2 Teaspoon(s) Capers, drained finely
Hot toast strips
Radish slices
Watercress sprigs
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 puree 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. From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 275
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 18.4mg
Sodium: 967.2mg
Potassium: 279.5mg
Carbohydrates: 42.1g
Fiber: 3.5g
Sugar: 2.9g
Protein: 12.8g

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