Grill a piece of bread, or focaccia if you have any left over, spoon a creamy cheese like stracciatella (or fresh ricotta if that is easier to come by) onto it, then top with one anchovy fillet that has been packed in olive oil and a marinated white anchovy. Finish with a small glug of extra-virgin olive oil over the top. This is a nice thing to serve to a group of friends as an early evening snack with drinks – a glass of vermouth on ice to sip between bites is an ideal accompaniment.
Filling your mouth with the combination of a salted anchovy and a marinated white anchovy is a salty, tangy explosion you will want to keep repeating.
Recipe and images from Ellie’s Table, cookbook by Elli Bouhadana, published by Hardie Grant Publishing.
Method
Grill a piece of bread, or focaccia if you have any left over, spoon a creamy cheese like stracciatella (or fresh ricotta if that is easier to come by) onto it, then top with one anchovy fillet that has been packed in olive oil and a marinated white anchovy. Finish with a small glug of extra-virgin olive oil over the top. This is a nice thing to serve to a group of friends as an early evening snack with drinks – a glass of vermouth on ice to sip between bites is an ideal accompaniment.
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