Tuesday, December 13, 2005

Spiedini alla Romana

The next appetizer we tried out ALSO had anchovies. However, this one did NOT make the cut ~ too fussy and not tasty enough to make the fussiness worthwhile. The anchovy oil is making an appearance in my salad dressing though!

Mozzarella and Anchovy Skewers: Spiedini alla Romana
Recipe copyright 2000, Mario Batali. All rights reserved.
2 cups (1-inch) bread cubes
1/2 pound fresh mozzarella, cut into 1-inch cubes
2 tablespoons extra virgin olive oil
6 anchovy fillets, rinsed, drained, boned and finely chopped
1/2 cup white wine
2 tablespoons finely chopped parsley
2 tablespoons basil, cut into chiffonade
Pinch hot chili flakes

Skewer bread and cheese, alternating cheese and bread. Heat oil in a 12
to 14-inch saute pan, add the skewers and cook until crusty. Remove from pan to a platter. Add the
anchovies and white wine to the pan. Swirl the pan over medium heat to deglaze and, if necessary,
scrape with a wooden spoon. Add the parsley, basil and chili flakes, and cook for 1 more minute.
Drizzle the sauce over the skewers and serve at once.


Sara said...

Hmmm. I don't like anchovies enough to try that, but your picture is very nice.

Deetsa said...

Hmm... you'd think that it would be good considering the ingredients but maybe the anchovies need a different cheese or bread to help carry them off. Or maybe the anchovy dressing on boiled potatoes at least?

Unknown said...

Sara, thank you for the compliment ~ I TRY to take nice pictures., but I don't always succeed.

Nerissa, it tasted good, but the cheese melted way too fast and I lost half of it to the pan. The anchovy dressing is excellent. I have had it cold on salad, but I could imagine it warm over potatoes!