Braden Family Cookbook

Chuck Braden

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MOZZARELLA AND ANCHOVY SKEWERS

SPIEDINI ALLA ROMANA Mario Batali

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.

Yield: Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 10 minutes