| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 6 | Servings | |
INGREDIENTS
| 14 | Anchovies — (2 tins) | |
| 3 | Garlic cloves — chopped | |
| 1/8 | ts | Mustard powder |
| 1 | tb | Chopped onions |
| 2 | tb | Capers |
| 1 | c | Olive oil |
| 3 | tb | Parmesan cheese — grated |
| 1 | Loaf Italian bread | |
| 1 | Sweet red pepper — thinly | |
| Sliced |
INSTRUCTIONS
With a mortar and pestle, mash anchovies, garlic, mustard, onions, and capers. Turn into a mixing bowl and vigorously beat in olive oil (or combine these ingredients in food processor or blender and blend until anchovies are mashed). Slice loaf of Italian bread lengthwise. Spread anchovy mixture on top of one slice of bread. Lay slices of red pepper over anchovy mixture. Sprinkle with parmesan cheese. Top with second slice of bread. Wrap in foil, place in preheated 400 oven for 10 minutes. Slice and serve. Recipe By : Elizabeth Powell From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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