2 oz anchovy fillets, drained
1 tbsp milk
2 tbsp butter, softened
1 oz bel paese cheese
1 tsp lemon juice
3 pinch cayenne pepper
3 pinch ground nutmeg
1/4 tsp hot-pepper sauce
2 tsp capers, drained, finely chopped
1 hot toast strips
1 radish slices
1 watercress sprigs
Directions
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.
Servings: 6 servings
Anchovy Spread Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Academics have proved the existence of recipes back into history, in truth as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, mostly, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius created some scripts detailing recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and desserts, something that is very familiar to us today. Additionally, he informs us how the cooks of his times made use of a good variety of spices, including a few that are still present in modern kitchens such as bay, fennel and parsley. Closer to modern times, we find some recipe books published in the fourteenth century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that appears on menues today, but rather recipes for the types of food enjoyed by the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought back many foods and spices from the Middle-East, including spices like rosemary and coriander. The introduction of these new foods and spices led to an increase in books on cooking, some of which still exist in private collections. During the succeeding few hundred years, the powerful and rich competed to offer the most extravagent banquests, and as a result the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookbooks are in great demand, as a result of increased literacy, people having increased leisure time and being a little richer. Like it or not, the introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Anchovy Spread recipe.
