Ricotta and Anchovy Paste (Liptauer)

Name: Ricotta and Anchovy Paste
Yield: 24
Ingredients: 2 kg of ricotta cheese; 1 1/2 kg of creamy cheese; 1 cup of softened butter or margarine (250g); 60 g of anchovy fillets, finely chopped and mashed; 1/2 cup of finely chopped onion; 1/2 cup of pickled capers, finely chopped; 3 tablespoons of caraway seeds; 3 tablespoons of paprika; 1 tablespoon of ground black pepper; 2 packages of salted crackers, cut into squares and rounds

1
2 kg of ricotta cheese
2
1 1/2 kg of creamy cheese
3
1 cup of softened butter or margarine (250g)
4
60 g of anchovy fillets, finely chopped and mashed
5
1/2 cup of finely chopped onion
6
1/2 cup of pickled capers, finely chopped
7
3 tablespoons of caraway seeds
8
3 tablespoons of paprika
9
1 tablespoon of ground black pepper
10
2 packages of salted crackers, cut into squares and rounds

Ingredients

1
2 kg of ricotta cheese
2
1 1/2 kg of creamy cheese
3
1 cup of softened butter or margarine (250g)
4
60 g of anchovy fillets, finely chopped and mashed
5
1/2 cup of finely chopped onion
6
1/2 cup of pickled capers, finely chopped
7
3 tablespoons of caraway seeds
8
3 tablespoons of paprika
9
1 tablespoon of ground black pepper
10
2 packages of salted crackers, cut into squares and rounds

Directions

1
Pass the ricotta cheese through a fine-mesh sieve and mix well with the creamy cheese and butter or margarine
2
Add the mashed anchovy fillets, finely chopped onion, pickled capers, caraway seeds, paprika, and ground black pepper
3
Place in a glass baking dish and press down firmly
4
Cover with aluminum foil and refrigerate for one night
5
Serve in attractive containers or unmold according to the photo
6
Serves 24 people