Title: Tuna Cheese With Fresh Anchovies In Scapece
Categories: New, Text, Import
Yield: 4 servings
16 fresh anchovies, -- gutted
: and heads removed
: Juice and zest of 2 lemons
: Salt and pepper to taste
4 TB extra virgin olive oil
1 bn Italian parsley, finely
: chopped -- to yield 1/4 cup
1/2 ts crushed red pepper flakes
8 oz Tuna cheese -- (may
: substitute fresh
: Mozzarella)
Lay anchovy fillets out on marble cutting board or
cookie sheet. Divide lemon juice and zest over top of
anchovies evenly. Place in refrigerator and allow to
cook 2 hours. Remove from refrigerator, place in
mixing bowl and add salt and pepper, olive oil,
parsley and pepper flakes. Stir gently to coat,
careful not to break the anchovies. Set aside. (These
can stay overnight, refrigerated).
Divide the cheese into 4 equal pieces. Arrange
anchovies over and around cheese. Spoon 1 tablespoon
liquid over each and serve.
