COLLECTION: Anchovies

cut just to about one-quarter inch of the bottom so that the slices

will stay together and form a kind of fan. Cut the ball of mozzarella

into thirds, then cut each third in half. Cut each piece of cheese

into 4 slices one-quarter inch thick and about an inch square. Fit

cheese slices into the slits in each stick of bread as neatly as

possible. Gently thread bread and cheese on skewers. Holding the

skewers upright, brush the bread with butter. Arrange the skewers

on a foil-covered baking sheet. Bake for five minutes, or until the

cheese melts. To serve, slide the toast and cheese off the skewers

onto small plates and pour anchovy sauce over them.

Anchovy sauce

flat anchovy fillets

clove garlic

/2 cup butter

Mash the anchovy fillets with a fork to make a paste. Put the garlic

through a press and mix it into the anchovies. Melt the butter in a

small skillet over low heat. Add the anchovy and garlic mixture and

stir until smooth, well blended and hot.

Bagna Cauda

/2 cup olive oil

/4 pound butter

to 5 cloves of garlic, chopped fine

anchovy fillets, mashed

Pepper

Heat the oil and butter together in a double boiler. In another pan,

cook the garlic in a bit of the oil until it is soft. Add the anchovy

fillets, and cook until they dissolve into a paste, about 5 minutes.

Add to the pot of hot oil and butter.

Keep hot and use as a dip for celery, artichoke hearts, endive,

cucumbers, green onions and French bread.

mar a

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Seafood Recipes