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"This is my second order for your oregano and
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- Tuscany Anchovy Crostini
- (Crostini alla Toscana con Acciughi)
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Ingredients:
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- 7 oz (200 grams) salted anchovies
1 slice white bread, crusts removed, soaked in cold water for about 10 minutes
2 tablespoons fresh flat-leaf parsley, chopped
1/2 small onion, chopped
1 garlic clove, chopped
2 oz (50 grams) capers, chopped
1 fresh red chilli, seeded and chopped
6 tablespoons extra virgin olive oil
3 tablespoons white-wine vinegar
4-6 white bread slices
Butter, for spreading (optional)
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- Directions:
- Prepare the Anchovies:
To fillet the whole salted anchovies, cut off the head and tails, and press along the backbones with your thumb.
Soak in cold water for 10 minutes and drain.
Place the fillets in the base of a dish.
Prepare the Crostini:
Squeeze out the white bread and mix with the parsley, capers, chilli, onion, and garlic, then mix in the olive oil and vinegar.
Pour the sauce over the anchovies and leave to stand for about a day.
Just before serving, toast the white bread, spread with butter (optional) and top with the anchovy mixture. Serves 4-6.
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