RomanItalian
Roman Crostino with Anchovies
by Marco Rufini · 181K subscribers on YouTube
A classic Roman crostino made with stale ciriola bread, topped with fresh fior di latte (mozzarella), butter, and high-quality anchovy fillets, baked until golden and crispy. The anchovies are added after baking to preserve their flavour.
- Servings
- 5
- Difficulty
- easy
Ingredients
4 items- 1 pcsCiriolapreferably stale (day-old bread)
- 500 gFior di Lattefresh mozzarella, 2 pieces of 250g each
- Butter5 small knobs (about 50g total)
- 5 pcsAnchovy Filletshigh-quality anchovy fillets (e.g., from Cantabrian Sea)
Method
- Cut the ciriola diagonally into slices and arrange on a baking sheet.
- Top each slice with some fior di latte.
- Place a small knob of butter on each slice.
- Bake in a preheated oven at 180°C until golden and crusty.
- Remove from the oven and place an anchovy fillet on each crostino.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
