Pasta bangna cauda
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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