Bufala Mozzerella With Alici Di Menaica Recipes
ALICI DI MENAICA IN OLIVE OIL WITH BREAD AND FRESH RICOTTA
Provided by Jill Santopietro
Categories easy, quick, appetizer
Time 15m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Rinse the anchovies under cold running water, pulling off the salt particles gently with your fingers. Remove the fins and collarbone. Starting at the collarbone, pierce the underside of the fish with your thumbnail and move down the belly to separate into two fillets. Remove the backbone and large bones, leaving the small edible ones. Pat dry. Repeat with each fish.
- Place the anchovies, flesh side up, on a small plate and pour the vinegar over them just to cover. Let stand for 20 seconds and pour off. Pour enough olive oil over the anchovies to cover.
- On each of 4 plates, place a mound of 2 to 3 tablespoons ricotta. Drizzle a pool of oil around and over the cheese. Season the oil and ricotta with salt and pepper. Lay an anchovy fillet over each mound. Serve with toasted bread.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 26 grams, Carbohydrate 37 grams, Fat 34 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 473 milligrams, Sugar 4 grams, TransFat 0 grams
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