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Kaylabneedham
Peppercorns with anchovy cream cheese
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Ingredients
Directions
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Count on five pieces per person.
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Press the garlic.
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Finely chop the leaf parsley.
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Drain the anchovies with capers.
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Collect the oil.
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Finely chop the anchovies and capers.
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Heat two tablespoons of anchovy oil in a saucepan and add the anchovy and the garlic.
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Allow the mixture to melt with gentle heat.
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Put the cream cheese in a bowl and stir in the anchovy mixture and the parsley.
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Add freshly ground pepper to taste.
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Let the mixture in the refrigerator become firmer.
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It still has to be spreadable.
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Drain the peppers in a colander.
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Cut them open and then into four parts.
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Dab the pieces of pepper thoroughly dry with kitchen paper.
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Place the pieces on a shelf and brush them with the cream cheese anchovy mixture.
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Roll up the pieces of pepper, start with the narrow piece.
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Put the rolls in a low bowl and put a cocktail stick in each roll.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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