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Peppercorns with anchovy cream cheese
 
 
4 ServingsPTM20 min

Peppercorns with anchovy cream cheese


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Directions

  1. Count on five pieces per person.
  2. Press the garlic.
  3. Finely chop the leaf parsley.
  4. Drain the anchovies with capers.
  5. Collect the oil.
  6. Finely chop the anchovies and capers.
  7. Heat two tablespoons of anchovy oil in a saucepan and add the anchovy and the garlic.
  8. Allow the mixture to melt with gentle heat.
  9. Put the cream cheese in a bowl and stir in the anchovy mixture and the parsley.
  10. Add freshly ground pepper to taste.
  11. Let the mixture in the refrigerator become firmer.
  12. It still has to be spreadable.
  13. Drain the peppers in a colander.
  14. Cut them open and then into four parts.
  15. Dab the pieces of pepper thoroughly dry with kitchen paper.
  16. Place the pieces on a shelf and brush them with the cream cheese anchovy mixture.
  17. Roll up the pieces of pepper, start with the narrow piece.
  18. Put the rolls in a low bowl and put a cocktail stick in each roll.


Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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