Tuesday, December 9, 2008

Pasta Bagna Cauda

1/8 cup olive oil
1/8 cup butter*
2-3 chopped garlic cloves
6 flat anchovies, drained and chopped
1 pound of pasta, cooked al dente
1 egg
Grated cheese, Parmesan or Romano
Freshly grated black pepper

Blend oil and butter in pan over low heat. Add garlic and cook until soft, stirring constantly. Add anchovies, continue cooking over low heat until the anchovies sort of disappear. Pour all over cooked pasta; add the egg, well beaten; the cheese; and the pepper to taste. Toss well (the egg will cook on contact with the hot pasta).

*The original recipe, from Jeff Smith’s The Frugal Gourmet Cooks with Wine, calls for ½ cup olive oil and ¼ pound of butter!

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