Filter
Reset
Sort ByRelevance
Kaylabneedham
Peppercorns with anchovy cream cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Count on five pieces per person.
-
Press the garlic.
-
Finely chop the leaf parsley.
-
Drain the anchovies with capers.
-
Collect the oil.
-
Finely chop the anchovies and capers.
-
Heat two tablespoons of anchovy oil in a saucepan and add the anchovy and the garlic.
-
Allow the mixture to melt with gentle heat.
-
Put the cream cheese in a bowl and stir in the anchovy mixture and the parsley.
-
Add freshly ground pepper to taste.
-
Let the mixture in the refrigerator become firmer.
-
It still has to be spreadable.
-
Drain the peppers in a colander.
-
Cut them open and then into four parts.
-
Dab the pieces of pepper thoroughly dry with kitchen paper.
-
Place the pieces on a shelf and brush them with the cream cheese anchovy mixture.
-
Roll up the pieces of pepper, start with the narrow piece.
-
Put the rolls in a low bowl and put a cocktail stick in each roll.
Blogs that might be interesting
-
15 minSide dishsteak, freshly ground pepper, shallot, butter, salt, Red wine, cooking cream, forest fruit jam, chopped parsley,steak in red wine sauce
-
80 minSide dishroseval potato, luxury herb butter t,potato fans
-
35 minSide dishceleriac, salt, wheat flour, sunflower oil, fresh celery, Parmigiano Reggiano, unroasted walnuts, garlic, extra virgin olive oil,celeriac with pesto
-
65 minSide dishbutter, fresh chives, fresh parsley, arugula,herb butter
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it