lunedì 10 settembre 2012


Appetizer - for a lactose free recipe, avoid cheese

I prepared these for Marco's birthday lunch, Sunday.

16 slices Ciabatta bread (plain, with olives or rosemary, or a mix of them).
2 eggs
1/4 cup Italian green olives
4 Italian anchovy fillets, packed in olive oil
1 sausage
2 oz thinly sliced cheese (Asiago or similar)
1 jar Marinated Italian quartered artichoke hearts
1 can Tuna in olive oil
Italian extra virgin olive oil

Hard boil eggs; cool them down to room temperature and peel them. Set aside. Drain artichoke hearts; drain tuna, reserving the oil; pit olives; crumble sausage.

Toast 3 slices of bread per person, top the remaining 4 with sausage crumbles and toast them.

Arrange eggs, olives, anchovies and 2-3 tbsp of the tuna oil and same quantity of the artichokes marinade and blend until you obtain a smooth cream.

Assemble the crostini.

Spread 8 toasted slices with the egg cream and top 4 with artichoke hearts and 4 with tuna.

Top sausage crostini with cheese and broil until it melts.

Drizzle the remaining 4 slices eith a very good Italian olive oil.

Serve immediately!

This recipe serves 4.

- You can use 2 tbsp of anchovy paste instead of the fillets.

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