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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My dad loves this sauce. It is versatile and can be used as a bread dip or a pasta sauce. Personally, I hate those fuzzy little critters that my dad will stick on his pizza and pasta ... Ingredients:
1/4 cup salt-packed anchovy fillet, soaked and rinsed |
1 head garlic, top sliced off |
1 cup olive oil |
1/2 cup unsalted butter |
1/4 teaspoon kosher salt |
1/2 teaspoon cracked black pepper |
1/4 cup chopped flat leaf parsley, stems too |
Directions:
1. Preheat oven to 475.
2. When I say 1/4 cup of anchovies I mean a tin. The recipe wizard won't let me say that. Exact measurements are not critical here.
3. Put all ingredients, except pepper and parsley, in a one quart covered casserole and bake for one hour.
4. Carefully remove the garlic and squeeze out the cloves into the oil and butter.
5. Mash the garlic and anchovies into the butter and oil.
6. Stir in the pepper and parsley.
7. Serve with Pasta Fresca as a sauce or with crusty bread as a dip.
8. For an extra zing, add a few pinches of crushed red pepper flakes.
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