COLLECTION: Anchovies

From: arielle@taronga.com (Stephanie da Silva)

Date: Sun, 25 Jul 1993 01:57:12 GMT

Contents

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Mushrooms Tapenade

Spiedini Alla Romano

Bagna Cauda

Mushrooms Tapenade

tablespoons capers

anchovy fillets, drained

cup olive oil

/4 cup lemon juice

Freshly ground black pepper

pound small mushrooms

Rinse two tablespoons of capers and dry on a paper towel. Pound them

and the anchovies in a mortar or press them through a sieve with a spoon.

When the mixture is reduced to a paste, transfer it to a mixing bowl.

Add the oil little by little, stirring as you do it. Add the lemon

juice and pepper to taste. Let the sauce stand in a covered container

at least 4 hours before serving. Remove the stems from the mushrooms

and clean them with a damp paper towel. Place five on each plate and

spoon three tablespoons of the tapenade over them. Garnish the plates

with the remaining capers.

Spiedini Alla Romano

3-ounce or 2 4 ounce hero loaves of Italian bread

8 ounce ball of mozzarella

/4 cup butter, melted

Anchovy sauce

Preheat oven to 375F. Trim crusts and ends from bread; cut small

loaves in half crosswise, larger ones into thirds. You should have

six pieces that look like stubby sticks of butter -- about one and

a half inches high and wide and about two and a half inches long.

Starting at one end of each piece, cut four slits one half inch apart;

http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/anchovies-coll.html (1 of 2) [12/17/1999 11:54:05 AM]

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