Crostini Di Acciughe
|French bread slices||8 (Each 1/2 Inch Thick)|
|Olive oil||2 Tablespoon|
|Melted butter||1 Tablespoon|
|Flour||1 Tablespoon (Leveled)|
|Grated parmesan cheese||1 Ounce|
A rich and satisfying starter with a memorable flavour.
Fry the bread in the hot butter and olive oil until crisp and golden on both sides.
Drain on soft kitchen paper then stand in the grill pan.
Heat the melted butter in a saucepan.
Stir in the flour and cook for 2 minutes without boiling.
Gradually blend in the milk.
Cook, stirring, until the sauce comes to the boil and thickens.
Simmer for 2 minutes.
Stir in 1 oz. (1/4 cup) Parmesan cheese then season well to taste with salt and pepper.
Spoon equal amounts over the fried bread in the grill pan then top each with an anchovy fillet.
Sprinkle the rest of the Parmesan cheese over each, then dot with flakes of butter.
Brown quickly under a hot grill