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Add a photoIngredients
1/2 cup UNsalted butter
1/4 cup of heavy whipping cream
6 cloves garlic, minced
2 (2 ounce) cans anchovy fillets, ground up. Do NOT drain but add that oil!
1/2 cup Extra Virgin Olive oil
Directions
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
Return the mixture to medium heat, stirring occasionally, until bubbly. Pour into heated Fondue Pot & keep warm but not hot.
Ингредиенты
- 1/2 cup UNsalted butter
- 1/4 cup of heavy whipping cream
- 6 cloves garlic, minced
- 2 (2 ounce) cans anchovy fillets, ground up. Do NOT drain but add that oil!
- 1/2 cup extra virgin olive oil.
Инструкции
- Melt butter in a medium saucepan over medium heat.
- Stir in garlic and cook until tender.
- Reduce heat to low.
- Mix in ground anchovy filets and heavy cream.
- Cook and stir until thickened.
- Remove from heat, cover and chill in the refrigerator approximately 2 hours.
- Return the mixture to medium heat, stirring occasionally, until bubbly. Pour into heated Fondue Pot & keep warm but not hot.
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Комментарии
24 мая 2011This looks great Marcel! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
02 мая 2011Here's another slightly different version:
3/4 cup olive oil
6 tablespoons (3/4 stick) unsalted butter, room temperature
12 anchovy fillets
6 large garlic cloves, chopped
Assorted fresh vegetables, cut into bite-size pieces
1 1-pound loaf crusty Italian or French bread, cutinto 2-inch sections
Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper.
Pour sauce into fondue pot or other flameproof casserole. Set pot over alcohol burner or gas table burner to keep warm. Serve with vegetables and bread.
Serves 6.
Bon Appétit
December 1992
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