Mushroom/anchovy sauce

Yield: 1 servings

Measure Ingredient
4 quarts Water
2 teaspoons Salt
½ cup Oil
4 ounces Mushrooms (soaked in warm
\N \N Water for 30 minutes,
\N \N Parboil for 20 minutes,
\N \N Squeeze dry & chop finely)
2 eaches Cloves garlic -- finely
\N \N Minced
12 eaches Anchovy fillets (prepared
\N \N And/
\N \N Or washed free of salt as
\N \N Below and pounded to pulp
\N \N In
\N \N Mortar)
1 tablespoon Flat leaf parsley --
\N \N Chopped
6 tablespoons Fresh breadcrumbs browned
\N \N In
2 tablespoons Oil
\N \N Freshly ground pepper

Preheat oven to 400F Bring 4 quarts water and 2 teaspoons salt to a boil. In a saucepan over medium heat cook the chopped mushrooms with 1 Tablespoon of the oil and 2 Tablespoons water for 15 minutes, or until very soft. Puree in an electric blender or through a food mill if you have one.

In a frying pan saute the garlic in the remaining oil until it is just golden in color.

Add the mushrooms, remove the pan from the fire, and add the pounded anchovies. Season with pepper to taste and keep warm.

Anchovy Fillets: Use salted whole anchovies if possible.To prepare wash off the excess salt, then soak them in two changes of water, each soaking lasting about ½ hour. After the excess salt has been washed and soaked away. Grasp the anchovy by the tail, and with your other hand, use a knife to gently scrape off all its skin. After anchovy is skinned, remove the dorsal fin along with the tiny bones attached to it. Push your thumbnail into the open end of the anchovy opposite the tail and run it against the bone, opening the anchovy flat all the way to the tail. With your hand, loosen and lift away the spine, and separate the fish into two boneless fillets. Brush your fingertips over both sides of the fillets to detect and remove any remaining bits of bone. Rinse under cold running water, then pat thoroughly, dry with paper towels. Place them in a jar, cover them with olive oil (and a few slivered garlic cloves, if desired).

Refrigerate until needed. In a tightly covered jar, immersed in oil at all time, they are at their best during the first week, but will last for at least a month. Anchovy fillets prepared in this manner are much firmer in texture than the canned variety, and also far less salty. Their flavor is incomparably superior.

Bev in Orange Formatted by Olivia Liebermann Recipe By :

From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co

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