Quote:
Originally Posted by FlorenceArt
Sounds like my kind of recipe - less than 5 steps and done in 10 minutes, and it does sound delicious 
Do the anchovies have to be fresh or will the pickled (?) kind do? |
joy!
tin of fillets. or once upon the time the salted one that you had to clean under running water.
my preferred vegetables with this is raw tupinanbour, raw or steamed cauliflower, raw peppers. we dip them in the sauce that is kept warm in whatever with a candle, and using the bread not to porcellize(1) the table, we eat it. when the bread is soggy, there it goes the bread also.
This should go down with Beaujolais like nobody's business.
(1) porcellize: reduce at pig level oink oink