Bagnetto Per Acciuhe/Anchovy Delight

Bagnetto Per Acciuhe/Anchovy Delight - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

Nice bunch of fresh Parsely chopped - (Flat leaf)

1 Tablespoon Capers (small ones are the best)

2 Salted Anchovies from a jar not a tin -- (2 to 3)

1 Hot Chile ( I'm using a Manzano, well actually i'll probably use 2)

1 Hardboiled Egg chopped

2 small Gherkins

1 clove Garlic (can use 2 or 3)

1 Tablespoon Ketchup (Catsup? Tomato sauce, I'd probably use tomato paste)

1 Tablespoon sugar (if from the rest of the world omit this or cut it down to a teaspoon)

2 slices real bread "not supermarket loaf", no crust soaked in white or wine vinegar

oil to taste

Vinegar to taste

Salt and pepper (both freshly ground to taste)

Directions

Blend all ingredients put into a shallow serving bowl or crock and add clean anchovy fillets from a jar and stir.

Serve with nice bread or italian rolls, a little goes a long way.

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Latest Reviews

"This is an awesome recipe...however, I did saute 1/2 and onion and 3 slices of thick cut bacon to begin with. It was a big hit with my husband and myself." - jsn.yleo

"I used homemade vegetable stock in place of the chicken stock, and added a pinch of smoked paprika. This is such a nice, simple recipe, thanks to the poster!" - janemarie1960

"Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie..." - p weiss

"I make it my instant pot and it's fabulous and easy. I saute the veggies on the saute function and then once all of the ingredients have been added, I cook it on high pressure for 15 min and then let it do a natural release. After it's cooled a little, I run it though my Vitamix to make it smooth. This has ... " - wendy l.

"A great combination of chocolate chips, oatmeal, and peanut butter." - ethelmertz

"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3

Happy cooking...