- 16 small mozzarella balls
- 4 slices rustic, country-style bread , cut into 1,5 inch cubes
- 4 fillets desalted anchovies
- 1 ¾ oz butter
- 2 cloves of garlic
Melt the butter over low heat in a small saucepan, then add peeled garlic and, as soon as it is lightly colored, add the anchovies. Cook over low heat, stirring with a wooden spoon until they dissolve into the butter.
In the meantime prepare the skewers of mozzarella:
Drain the mozzarella balls and cut into 1 inch cubes. So the same with bread.
Then, assemble the skewers using 5 cubes of bread and 4 cubes of mozzarella. Alternate between bread and mozzarella, begining and finishing with bread.
Place the skewers on a hot grill for a couple of minutes turning constantly to brown them evenly.
Arrange the skewers so the plates, garnish with anchovy sauce and serve immediately.
Anchovies have always been less desirable than other Mediterranean fish and considered to be food for the poor, consumed daily by fishermen in costal areas.
These fish, moreover, can easily be preserved in salt. This practice dates back centuries and was created by the ancient Etruscans.
Did you know that…
Anchovies are part of the category of so-called “blue fish”? This broad, unscientific category included various species of fish that share characteristics such as their small size and blue dorsal fin.
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