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Categories:Viewed: 38 - Published at: 9 years ago
Ingredients
- 14 cup salt-packed anchovy fillet, soaked and rinsed
- 1 head garlic, top sliced off
- 1 cup olive oil
- 12 cup unsalted butter
- 14 teaspoon kosher salt
- 12 teaspoon cracked black pepper
- 14 cup chopped flat leaf parsley, stems too
Method
- Preheat oven to 475.
- When I say 1/4 cup of anchovies I mean a tin.
- The recipe wizard won't let me say that.
- Exact measurements are not critical here.
- Put all ingredients, except pepper and parsley, in a one quart covered casserole and bake for one hour.
- Carefully remove the garlic and squeeze out the cloves into the oil and butter.
- Mash the garlic and anchovies into the butter and oil.
- Stir in the pepper and parsley.
- Serve with Pasta Fresca as a sauce or with crusty bread as a dip.
- For an extra zing, add a few pinches of crushed red pepper flakes.
