Tuma Cheese With Fresh Anchovies In Scapece
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 16 fresh anchovies -- gutted, beheaded juice and zest of 2 lemons salt -- to taste freshly-ground black pepper -- to taste
- 8 ounces tuma cheese
- 1/4 cup finely-chopped Italian parsley
- 1/2 teaspoon crushed red pepper flakes
- Fillets
- 4 tablespoons extra-virgin olive oil
- (may substitute fresh mozzarella)
Contains
FishMilk
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Lay anchovy fillets out on marble cutting board or cookie sheet. Divide lemon juice and zest over top of anchovies evenly. Place in refrigerator and allow to cook 2 hours. Remove from refrigerator, place in mixing bowl and add salt and pepper, olive oil, parsley and pepper flakes. Stir gently to coat, careful not to break the anchovies. Set aside. (These can stay overnight, refrigerated.) Divide the cheese into 4 equal pieces. Arrange anchovies over and around cheese. Spoon 1 tablespoon liquid over each and serve.
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Wooden spoon