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6 tablespoons extra virgin olive oil
2 free range eggs
1 tablespoon milk
6 slices of white bread
anchovy fillets in oil, drained
capers, to taste
As promised today our second Italian weekend snack, Crostini alla Chietina. The recipe is by Valeria Necchio. She is not the least of the cooks, look at the fabulous dishes on het website. Quick & easy and delicious, just like yesterday is the crostini best when eaten immediately.
How to make crostini alla chietina
Whisk the eggs with the milk.
Dip the bread in it.
Fry the bread in the olive oil.
2-3 minutes on each side.
Cut the bread in halves or in fours.
Top each bread with an anchovy fillet.
Sprinkle on some capers.
Serve de crostini alla chietina right away.
Eat it outside in the sunshine, with a glass of cold white wine.
Gustare il cibo! (Enjoy the food!)