As our ‘Bottle of the Month’ is Chardonnay Dei Colli Trevigiani, our chosen recipe for August is this very easy but very sophisticated Anchovy, Sardine and Garlic dip. The fish in this appetizer is the perfect accompaniment to our full-bodied chardonnay and whets the appetite before the main course. It also serves well as a canape or finger food for a more relaxed occasion.
350ml vegetable oil, 225g butter, 100g fresh garlic, 200g tinned anchovy fillets (drained), 360g tinned sardines (drained)Method:
Place the oil in a medium sized frying pan and heat. When the oil is hot add the fresh garlic and cook for 5 minutes or until the garlic is golden brown.
Add the remaining ingredients and cook for a further 10 – 15 minutes until well blended. For those who prefer a smoother texture a food processor can be used to finish off, then serve warm with hand-made Italian style bread and crudites.
The perfect starter to any Follador dinner!