Post by marlaoh on Jun 21, 2003 10:07:18 GMT -6
Bagna Cuda Butter
3/4C yield
2T extra virgin olive oil
1/2# unsalted butter
2T garlic cloves, minced
1/4C parsley, chopped
2ea anchovy fillets, minced
1ea lemon, zested & juiced
1t fresh ground black pepper
1/2t kosher salt
Mince the lemon zest and combine all the ingredients in a food processor and process for 30 second.
Remove the butter to a bowl and refrigerate for 3 hours before use to allow the flavors to marry.
At this point you can either use the butter now or freeze it for future use.
3/4C yield
2T extra virgin olive oil
1/2# unsalted butter
2T garlic cloves, minced
1/4C parsley, chopped
2ea anchovy fillets, minced
1ea lemon, zested & juiced
1t fresh ground black pepper
1/2t kosher salt
Mince the lemon zest and combine all the ingredients in a food processor and process for 30 second.
Remove the butter to a bowl and refrigerate for 3 hours before use to allow the flavors to marry.
At this point you can either use the butter now or freeze it for future use.