RomanItalian
Anchovy Crostino
by Marco Rufini · 181K subscribers on YouTube
A classic Roman anchovy crostino: slices of homemade bread spread with a creamy anchovy butter, topped with fior di latte mozzarella, baked until caramelized, and finished with marinated anchovy fillets.
- Difficulty
- easy
Ingredients
6 items- Homemade Breadhomemade bread
- Burro (82% grassi)82% fat butter
- Alici (per polpa)anchovies mashed into a pulp
- Fior di Lattefresh mozzarella curd
- Filetti di Alici (dissalate e in olio evo)desalted and marinated in extra virgin olive oil
- Extra Virgin Olive Oilextra virgin olive oil, used for marinating anchovy fillets
Method
- Cut the homemade bread into slices.
- Prepare the anchovy butter emulsion: mash anchovies into a pulp and whisk them with butter (82% fat) until creamy.
- Spread the anchovy butter generously on each bread slice.
- Place fior di latte mozzarella on top of each slice.
- Bake in a very hot oven: wood-fired at 310–320°C, conventional home oven at 200°C, until the cheese is caramelized and the bread is soft in the center and crispy at the edges.
- Once baked, top each crostino with anchovy fillets that have been desalted and marinated in extra virgin olive oil.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
