Recipe By :MOLTO MARIO SHOW #MB5687
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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16 fresh anchovies, -- gutted and heads removed
Juice and zest of 2 lemons
Salt and pepper to taste
4 tablespoons extra virgin olive oil
1 bunch Italian parsley, finely chopped -- to yield 1/4 cup
1/2 teaspoon crushed red pepper flakes
8 ounces 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.
