this was served at the fantastic but long-gone Biba, in Boston.
I experimented and created my own version, just as ADDICTIVE as Biba's. —LeBec Fin
cans of flat anchovies, lifted from their oil, blotted ,and pureed in food processor.
unsalted soft butter
In This Recipe
Add butter and 1/4 tsp sea salt to processor.
Puree thoroughly til completely pureed with no lumps.
Taste and add more anchovy or butter as needed and puree thoroughly. Fill ramekins. Serve with sourdough bread/rolls.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.