Ingredients
- 28 gr butter
- 26 gr anchovy fillets
- 16 ml milk
- 16 gr bel paese cheese
- 6 gr capers
- 5 ml lemon juice
- 1 gr cayenne pepper
- 1 ml pepper sauce (hot)
- 1 gr nutmeg (ground)
-chopped Hot toast strips Radish slices Watercress sprigs Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then pat anchovies dry with paper towels. Chop anchovies finely and put into a bowl with butter and cheese; mix well. Add lemon juice, cayenne, nutmeg and hot-pepper sauce. In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally. Add capers and mix well. Spread thinly on toast. Garnish with radish slices and watercress. NOTE: This mixture will keep in refrigerator for up to 5 days.