Anchovy Butter
Mar 28, 2013 15:34:24 GMT
Post by Deleted on Mar 28, 2013 15:34:24 GMT
I made this recipe this week and served it with fresh Swiss chard. It could however be used to serve with fish or a variety of other entrees.
I'll go ahead and post how I did it with the chard but feel free to just do it on it's own and get creative with . I imagine it would keep quite well in the refrigerator.
Swiss Chard with Anchovy Butter
Serves 8-10
15 Black peppercorns, cracked
3-4 anchovy filets, diced
1/2 cup unsalted butter softened
2 lbs. fresh chard
1 to 2 Tlbs. red or white wine vinegar
Using a mortar and pestle mix the peppercorns, anchovy filets, and butter.
Form the butter mixture into a log and wrap in parchment paper and refrigerate at least 30 minutes.
Rinse and dry chard leaves, trim off the ribs and chop up the leaves.
Heat a large skillet over medium heat and drop in 2-3 Tlbs. of the butter mixture.
Add the chard and saute 2-3 minutes or less per taste, stirring often.
Add vinegar and mix well.
I'll go ahead and post how I did it with the chard but feel free to just do it on it's own and get creative with . I imagine it would keep quite well in the refrigerator.
Swiss Chard with Anchovy Butter
Serves 8-10
15 Black peppercorns, cracked
3-4 anchovy filets, diced
1/2 cup unsalted butter softened
2 lbs. fresh chard
1 to 2 Tlbs. red or white wine vinegar
Using a mortar and pestle mix the peppercorns, anchovy filets, and butter.
Form the butter mixture into a log and wrap in parchment paper and refrigerate at least 30 minutes.
Rinse and dry chard leaves, trim off the ribs and chop up the leaves.
Heat a large skillet over medium heat and drop in 2-3 Tlbs. of the butter mixture.
Add the chard and saute 2-3 minutes or less per taste, stirring often.
Add vinegar and mix well.