* 1-cup extra virgin olive oil
* 1/4 cup unsalted butter, melted
* 3 cloves garlic, peeled and chopped very fine, or, preferably crushed with a pestle
* 1, 2-oz can flat anchovy fillets packed in oil, drained, chopped very fine
Prepare the vegetables that you choose to serve by slicing them thinly or in strips.
Melt the butter in a deep earthenware bowl or saucepan over very low heat, making sure butter does not bubble - just long enough to get butter hot.
As soon as the butter is melted add the olive oil and let it heat through.
Add the garlic and sauté for an instant or two, (if crushed will cook faster than chopped) Do not let the garlic color at all. Remove.
Add the anchovies, stirring and mashing them with a wooden spoon.
Simmer for 3 or 4 minutes over very low heat, stirring continuously.
Sauce is ready when smooth in texture.
Keep the sauce warm over a spirit flame or canned heat burner.
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