white an­chovies

donna hay - - WE LOVE . STAFF SHORT­CUTS -

“I’m slightly ob­sessed with an­chovies – they are so handy to keep in the fridge, ready to add great flavour to dips, pestos or pas­tas.” Pru, man­ag­ing edi­tor

WHITE AN­CHOVY, LEMON AND WHITE BEAN DIP

10 white an­chovy fi­fil­lets, drained 400g can white (can­nellini) beans, rinsed and drained 1 clove gar­lic, crushed 1 ta­ble­spoon lemon juice ¼ cup (60ml) ex­tra vir­gin olive oil, plus ex­tra to serve ½ cup (60g) mas­car­pone sea salt and cracked black pep­per ½ cup chervil leaves, to serve char-grilled baguette slices, to serve Place the an­chovies, beans, gar­lic, lemon juice, olive oil, mas­car­pone, salt and pep­per in a food pro­ces­sor and process un­til smooth. Top with chervil, driz­zle with ex­tra oil, sprin­kle with pep­per and serve with bread. Serves 4. + This will keep re­frig­er­ated in an air­tight con­tainer for four days.

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