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Original G Curreri and its products are ideal for Mediterranean cuisine. Try our Original products in the dishes in our recipe book, you’ll be enraptured. Original G Curreri; tell your friends.
Crostini with Anchovies
Serves 4 People: 200g homemade bread, 3 salted anchovies, 60g butter, 2 tbsp milk, salt.
Preparation: Pre-heat the oven to 200° C. Slice the bread in approx. 1cm slices. Place in the centre of the oven for 10-15 minutes. Whilst in the oven, rinse and bone the anchovies. Melt the butter in a small pan and add the anchovies, cook over a low heat until they dissolve. Add 2 tbsp hot milk to the sauce. Remove the bread from the oven and sprinkle with the anchovy sauce. Serve hot.
Spaghetti with Anchovies
Serves 4 People: 300g spaghetti, a cup of breadcrumbs, oregano, 200g anchovies, 3 cloves of garlic, chilly pepper, oil, salt and pepper.
Preparation: Clean and chop the anchovies. Put the breadcrumbs in an oven dish, sprinkle with oil and bake in the oven until golden, mixing occasionally. Boil the pasta. Lightly fry the garlic in a frying pan until golden, add the anchovies, oregano and chilly pepper. Remove the garlic, drain the spaghetti and sauté it with the anchovies. Season with pepper, sprinkle with the breadcrumbs and serve.
Serves 4 people: 12 fresh anchovies, 30g of salted capers, a clove of garlic, chopped parsley, olive oil, 2 tbsp of breadcrumbs, 1 tbsp grated parmesan cheese, salt and pepper.
Preparation: Rinse the capers to remove the salt and dry them. Place in a blender the capers, parsley, breadcrumbs, garlic, parmesan, 4 tbsp olive oil and a pinch of salt and pepper. Blend until smooth and empty onto a large plate. Wash and dry the anchovies. Cut them down the middle leaving the backbone attached. Remove the head and fishbone, leaving only the tail. Dip the fish in the mixture on both sides and then role them up with the tail in the air. Brush a baking dish with the remaining oil, place the anchovies on the dish pressing slightly to the ensure they to not open during.