Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe AmerItal-Red Blend
Ingredients:
¼ cup butter
¾ cup extra virgin olive oil
6 cloves garlic, finely chopped
8 flat anchovy fillets, chopped
No salt or pepper required
Variety of fresh vegetables for dipping, especially roasted red bell pepper
Favorite unflavored Italian bread for dipping
Directions:
Melt butter with oil in a small pot or saucepan. When butter foams, add garlic. Sauté over medium heat. When garlic begins to color pale yellow, add anchovies. Reduce heat to very low and stir until anchovies have almost dissolved.
Keep dip very warm at table by using a fondue pot, mini crock pot or warming tray.
Traditionally everyone dips into the same pot using fresh vegetables and large chunks of fresh bread. Provide small plates for the roasted bell pepper and drizzle peppers with the sauce/dip.
If you like, you can provide small bowls for individual servings.
The best is the bottom of the pot with the roux from the ingredients. Italians eagerly await the bottom of the pot!
Serves 4
Recipe provided by: Diane De Filipi of Let’s Go Cook Italian
http://www.ila-chateau.com/cook-italian
