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Thursday, February 24, 2011

Garlic Butter (Burro di Agglio)

I've recently started adding two little ole anchovy fillets to my garlic butter and it has made all the difference in the world. I use this as a spread for  Bruschetta , a sauce for White Pizza, or as a Pasta Sauce: see recipe below. This can also be used to make Good Old Fashioned Italian American Garlic Bread! If you fear the "whole stick of butter" don't worry, this sauce can cover a whole pound of pasta which feeds at the least 8 so each person only gets 1 tablespoon of butter at the most : )
1 stick very soft unsalted butter
1 whole  bulb roasted garlic
2 anchovy fillets
1/4 teaspoon kosher salt
1 small handful (1-2 tablespoons) fresh herb leaves (parsley, oregano, rosemary, basil, or a combo)
In a food processor add the butter, garlic, parsley, anchovies, & salt and process until a smooth paste.

Garlic Butter Log
You can also form this into a log. Just slap the soft butter mix down in the middle of a large sheet wax paper and roll up tightly. Twist the ends and refrigerate until set. Unwrap and voile!
~My Garlic butter log (first roll) is quite at home on a platter of cheeses~

Pasta Sauce Directions:
Cook 1 pound of linguine but reserve 2 cups of the well salted pasta water.
Place the butter in a large serving bowl and place the pasta on top, allow it to sit on top of the butter and melt a few minutes. Add some water (start with 1/2 cup) and toss adding more water if needed to make a nice moist sauce. Add 1/2 cup of Parmesan cheese, toss, and serve with more cheese on the table.


Andrea the Kitchen Witch said...

I'm reasonably sure that I've tried anchovies in dressings and at restaurants but never at home. That must change!!

Ann Minard said...

They are surprisingly not fishy but more nutty and slightly tangy, I love them!