pasta bangna cauda
- Categories
- None
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Olive oil |
| ¼ pounds | Butter |
| 3 | Garlic cloves, chopped fine (up to 5) |
| 6 | Flat anchovy fillets, chopped or mashed |
| 1 | Poud pasta, cooked al dente |
| 1 | Egg |
| Grated cheese (Parmesan or Romano) | |
| Pepper, freshly ground |
Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks with Wine)
Heat the oil and the butter together in a small pan on very low heat. In another pan cook the garlic in a bit of oil until the garlic is soft. Add the anchovy fillets and cook until the fish dissolves into a paste, about 5 minutes. Add to the pan of olive oil and melted butter. Stir briskly.
Toss the cooked pasta with the sauce. Add 1 whipped egg and cheese and pepper to taste.
Serves 4 as Pasta course
Posted to FOODWINE Digest 12 Dec 96 From: "J. Meade" <meade@...> Date: Thu, 12 Dec 1996 23:17:45 -0400
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