Recipe - Pasta Bangna Cauda

One half cup Olive oil
One fourth pound Butter
3 Garlic cloves, chopped fine
(up to 5)
6 Flat anchovy fillets,
chopped or mashed
1 Poud pasta, cooked al dente
1 Egg
Grated cheese (Parmesan or
Romano)
Pepper, freshly ground

Here are the recipes for my menu: (All Courtesie of Frugal Gourmet Cooks
with Wine)

Heat the oil and the butter together in a small pan on very low heat. In
another pan cook the garlic in a bit of oil until the garlic is soft. Add
the anchovy fillets and cook until the fish dissolves into a paste, about 5
minutes. Add to the pan of olive oil and melted butter. Stir briskly.

Toss the cooked pasta with the sauce. Add 1 whipped egg and cheese and
pepper to taste.

Serves 4 as Pasta course

Posted to FOODWINE Digest 12 Dec 96

From: "J. Meade" meade@AURACOM.COM

Date: Thu, 12 Dec 1996 23:17:45 0400