| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Import, New, Text | 1 | Servings |
INGREDIENTS
| 16 | Fresh anchovies, gutted and | |
| heads removed | ||
| Juice and zest of 2 lemons | ||
| Salt and pepper to taste | ||
| 4 | T | Extra virgin olive oil |
| 1 | Italian parsley, finely | |
| chopped to yield 1/4 C | ||
| 1/2 | t | Crushed red pepper flakes |
| 8 | oz | Tuma cheese, may sub. fresh |
| Mozzarella |
INSTRUCTIONS
Lay anchovy fillets out on marble cutting board or cookie sheet. Divide lemon juice and zest over top of anchovies evenly. Place in refrigerator and allow to cook 2 hours. Remove from refrigerator, place in mixing bowl and add salt and pepper, olive oil, parsley and pepper flakes. Stir gently to coat, careful not to break the anchovies. Set aside. (These can stay overnight, refrigerated). Divide the cheese into 4 equal pieces. Arrange anchovies over and around cheese. Spoon 1 tablespoon liquid over each and serve. Yield: 4 servings Posted to MC-Recipe Digest V1 #367 Recipe by: MOLTO MARIO From: "suechef@sover.net" <suechef@sover.net> Date: Fri, 10 Jan 1997 21:43:07 -0500 (EST)
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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 54.4mg
Sodium: 526.5mg
Potassium: 74.7mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1g
Protein: 20.6g