Milena Gassino, Mazzè, Torino
Adding more garlic and chilies gives this spread a nice kick, as long as your neighbour is enjoying it with you!
(Yield: 4 servings)
½ pound fresh anchovies
(bones removed)
1 tablespoon wine vinegar
5 garlic cloves or more (minced)
1 bunch of parsley (finely chopped)
1 red hot chili pepper
2 tablespoons breadcrumbs
1 cup extra-virgin olive oil
1. Run anchovies under water to remove some salt. Pat dry.
2.Add vinegar, garlic, parsley, chili pepper, breadcrumbs and olive oil to blender. Blend well.
3.Add 2 or 3 anchovies and continue blending until you get a heavy cream mixture.
4.Lay remaining anchovies on serving dish and cover with mixture. Wrap with plastic film and allow to sit in fridge overnight.
5.When ready to serve, put a few anchovies on each dish, along with toasted Italian bread spread with leftover mixture.