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Spedini Alla Romana




Source of Recipe


Internet


List of Ingredients




4 wooden skewers at least 8 inches long
1 sm loaf Italian bread, cut into 12 2-inch cubes
1 lb fresh mozzarella cheese, cut into 8 2" cubes
4 TB anchovy paste or chopped anchovy filets
4 TB extra virgin olive oil
2 TB unsalted butter
2 cloves garlic, thinly sliced
Freshly ground black pepper
2 TB virgin olive oil


Recipe



Preheat oven to 400 degrees F. On each skewer, slide 3 cubes of bread and 2 cubes of mozzarella, starting with the bread and alternating with the cheese. Set aside.

In a small saucepan mash the anchovy paste, extra virgin olive oil, butter and garlic over low heat until you have a smooth warm paste. Season with freshly ground black pepper. Spoon 2 tablespoons of the paste mixture over each spiedino(skewer).

Place the skewers on an oiled cookie sheet in the center of your oven and bake for 10 to 12 minutes until the bread is toasted and the cheese is sagging but not melted. Serve immediately.

Yield: 4 servings as an antipasto