Spedini alla romana

Yield: 4 Servings

Measure Ingredient
4 wooden skewers at least 8
2 cloves garlic, -- thinly
Date: Tue, 29 Oct 1996 23:09:23

: inches long

1 sm loaf Italian bread, -- cut : into 12 2-inch cubes 1 lb fresh mozzarella cheese, -- : cut into 8 2-inch cubes 4 TB anchovy paste or chopped

: anchovy filets

4 TB extra virgin olive oil

2 TB unsalted butter

: sliced

: Freshly ground black pepper 2 TB virgin olive oil

Preheat oven to 400 degrees.

On each skewer, slide 3 cubes of bread and 2 cubes of mozzarella, starting with the bread and alternating with the cheese. Set aside.

In a small saucepan mash the anchovy paste, extra virgin olive oil, butter and garlic over low heat until you have a smooth warm paste.

Season with freshly ground black pepper. Spoon 2 tablespoons of the paste mixture over each spiedino (skewer).

Place the skewers on an oiled cookie sheet in the center of your oven and bake for 10 to 12 minutes until the bread is toasted and the cheese is sagging but not melted. Serve immediately.

Yield: 4 servings as an antipasto Recipe By :MOLTO MARIO SHOW #MB5622 ~0500

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