Provided by Grocery Shopping Network
Melt the butter over very low heat in a small saucepan that can be set over a warmer. Add the olive oil and then the garlic. Heat gently until quite warm, but do not cook the garlic. Add the anchovies, stirring until they dissolve and the mixture begins to bubble very gently. Add the parsley. Serve the sauce very warm, set over a liquid fuel burner, candle, or spirit lamp. Pass the vegetables separately.
Wine Pairing(s)
Vueve Cliquot Ponsardin Brut Suitcase Pack
Perrier Jouet 'Fleur de Champagne' Brut Rose
San Giulio Gattinara
Brice Premier Cru Chardonnay Brut
La Spinetta Vürsù Vigneto Campe
Ribeauville Gewurztraminer 'Grand Cru' Altenberg de Bergheim
Villa Giada Suri
Josmeyer 'Les Folastries' Gewurztraminer
Brice Brut Tradition
Marc Kreydenweiss Kritt Gewurztraminer
Calories From Fat 240 Total Fat 26 Calories 235 Calcium 2
Sodium 1 Vitamin A 266 Cholesterol 22
This recipe has been added to the following public cookbooks:
Meal Memories,
Ree's Recipes,
FLO'S MAIL COOKBOOK,
Warren's Cookbook,
Debbie's New Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | lsugirl375
06/28/09 06:26 PM | OMGBAGNA CUADA MEANS HOT BATH ........ WHO ARE THE AOL IDIOTS WRITING THESE THINGS? |
| ★ ★ ★ ★ ★ | kginct1
06/28/09 06:20 PM | True Rustic Italian dishWe have been making this dish in our family for more than 50 years. A true rustic dish - try adding crusty italian bread for dipping to get your carb fix. |
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