Pasta bangna cauda

Yield: 4 Servings

Measure Ingredient
½ cup Olive oil
¼ pounds Butter
3 \N Garlic cloves, chopped fine (up to 5)
6 \N Flat anchovy fillets, chopped or mashed
1 \N Poud pasta, cooked al dente
1 \N Egg
\N \N Grated cheese (Parmesan or Romano)
\N \N 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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