Canned anchovies can be turned into a quick snack.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 baguette||1 shallot, finely chopped|
|4 large ripe tomatoes||2 tbsp chopped parsley|
|3 1/2 can anchovy fillets in oil, drained||freshly ground black pepper|
|2 tbsp extra virgin olive oil|
Cut the baguette in half lengthways and lightly toast on both sides.
Cut 2 tomatoes in half crosswise. Rub the tomato halves over the cut sides of the toasted baguettes, squeezing out the seeds and flesh onto the bread, and discarding the skins. Top with half the anchovy fillets.
Thinly slice the remaining tomatoes. Arrange the tomatoes over the anchovies. Drizzle with olive oil on top, then sprinkle with the shallot and parsley. Season with the pepper. Top with the remaining anchovies. Cut into thick slices and serve at once.
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