Sometimes the most satisfying appetizers are those that are simple to make.
Executive Chef Michele Casadei Massari, who was born in Riccione on Italy’s Adriatic coast and grew up in Bologna, runs Lucciola, a New York City restaurant, and he recently shared his recipe for pane burro e alici crostini — which translates from Italian to bread, butter and anchovies — an easy-to-construct bread-based app.
“Pane burro e alici are quick and easy croutons with an exceptional flavor: toasted bread, butter, anchovies Armatore,” he says. Massari recommends “always” using “quality ingredients” when working on this recipe. When he cooks this dish, the chef has used Beppino Ocelli butter and Armatore anchovies.
The mouth-watering dish takes less than 10 minutes to make.
Pane burro e alici crostini
Makes: 2 servings
Time: 5-7 minutes
INGREDIENTS:
- ½ baguette (or any slices of leftover bread)
- 2 ounces of butter
- 8 to 10 Armatore anchovy fillets (or anchovy fillets of your choice)
- 1 lemon
DIRECTIONS:
1. Cut bread into small classic slices, and toast the slices of bread.
2. Spread a nice knob of butter on each slice.
3. Finally, add an anchovy fillet and garnish with a grated lemon peel.
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