Tuscan crostini with anchovies
Instructions
Water, de-boned, wash the anchovies leaving her children on a slanted plate.
Chop together parsley, half an onion, a clove of garlic, capers, pepper and bread crumbs soaked and squeezed.
Mix with six tablespoons of oil and three of vinegar.
Place in a salad bowl with a layer of anchovies alternated with one of sauce and let it sit for a day.
When serving toast the slices of bread, spread them with a thin layer of butter and sprinkle over the mixture of anchovies.
Ingredients and dosing for 6 persons
- Rye bread
- 200 g of salted anchovies
- 50 g of capers
- 1 clove of garlic
- == 1 small onion
- Parsley
- Breadcrumbs
- Hot pepper
- 6 tablespoons of olive oil
- 3 tablespoons of wine vinegar