Anchovy Fillets Provencale
Discussion
I'd mash them with butter, then chill and eat on French bread.
Alternatively, halve and de-seed red peppers, stick an anchovy in each together with a clove of crushed garlic, a halved tomato and a good glug of olive oil. Roast on a moderate heat for 30 minutes.
Enjoy in the society of a crusty loaf, rosé wine and a view of the Mediterranean.
Alternatively, halve and de-seed red peppers, stick an anchovy in each together with a clove of crushed garlic, a halved tomato and a good glug of olive oil. Roast on a moderate heat for 30 minutes.
Enjoy in the society of a crusty loaf, rosé wine and a view of the Mediterranean.
Mobile Chicane said:
I'd mash them with butter, then chill and eat on French bread.
Alternatively, halve and de-seed red peppers, stick an anchovy in each together with a clove of crushed garlic, a halved tomato and a good glug of olive oil. Roast on a moderate heat for 30 minutes.
Enjoy in the society of a crusty loaf, rosé wine and a view of the Mediterranean.
Oh ya beauty. Perfection...Alternatively, halve and de-seed red peppers, stick an anchovy in each together with a clove of crushed garlic, a halved tomato and a good glug of olive oil. Roast on a moderate heat for 30 minutes.
Enjoy in the society of a crusty loaf, rosé wine and a view of the Mediterranean.
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