| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 16 |
|
Fresh anchovies, gutted and heads removed |
|
|
Juice and zest of 2 lemons |
|
|
Salt and pepper to taste |
| 4 |
tb |
Extra virgin olive oil |
| 1 |
bn |
Italian parsley, finely chopped, to yield 1/4 C |
| 1/2 |
ts |
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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