Go to: Just Tuna Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Tuna Cheese with Fresh Anchovies in Scapece

16 Fresh anchovies, ; gutted and heads removed
Juice and zest of 2 lemons
Salt and pepper to taste
4 tb Extra virgin olive oil
1 bn Italian parsley, finely chopped; to yield 1/4 cup
1/2 ts Crushed red pepper flakes
8 oz Tuna cheese; (may substitute fresh Mozzarella)

Lay anchovy fillets out on marble cutting board or cookie sheet. Divide lemon juice and zest over top of anchovies evenly. Place in refrigerator and allow to cook 2 hours. Remove from refrigerator, place in mixing bowl and add salt and pepper, olive oil, parsley and pepper flakes. Stir gently to coat, careful not to break the anchovies. Set aside. (These can stay overnight, refrigerated).

Divide the cheese into 4 equal pieces. Arrange anchovies over and around cheese. Spoon 1 tablespoon liquid over each and serve.

Yield: 4 servings

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.