Bufala Mozzerella With Alici Di Menaica Recipes

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ALICI DI MENAICA IN OLIVE OIL WITH BREAD AND FRESH RICOTTA



Alici di Menaica in Olive Oil With Bread and Fresh Ricotta image

Provided by Jill Santopietro

Categories     easy, quick, appetizer

Time 15m

Yield Serves 4

Number Of Ingredients 6

2 salted anchovies, preferably menaica
About 2 tablespoons red wine vinegar
About 1/2 cup extra virgin olive oil
1/2 to 2/3 cup fresh ricotta, at room temperature
Salt and freshly ground black pepper
8 to 12 1/2-inch-thick slices country bread, lightly toasted

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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