| |
|
What You Need:
(To serve 4 to 5)
|
|
|
|
2 two-ounce cans flat anchovy fillets
2 medium garlic cloves, finely chopped
1 teaspoon tomato paste
1 to 1½ tablespoons olive oil
2 teaspoons lemon juice or red-wine vinegar
Freshly ground black pepper
8 to 10 slices fresh French bread (½-to ¾-inch slices)
1 teaspoon finely chopped fresh parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Drain the anchovies of all their oil and place them in a large mortar or heavy bowl with the garlic and the tomato paste. Mash with a pestle, wooden masher or wooden spoon until the mixture is a very smooth puree. Dribble the oil in, a few drops at a time, stirring constantly, until the mixture becomes thick and smooth like mayonnaise. Stir in the lemon juice and a few grindings of pepper.
|
2. Preheat the oven to 500. Under the broiler, brown the bread lightly on one side. While the bread is warm, spread the untoasted, soft side with the anchovy mixture, pressing it into the bread with the back of a fork or spoon. Arrange the bread on a baking sheet and bake in the oven for 10 minutes. Sprinkle with parsley and serve at once.
NOTE: For less saltiness, after draining the anchovies soak them for 10 minutes in cold water and then pat them thoroughly dry with paper towels.
|
|
|
|
|
