Tuna Cheese with Fresh Anchovies in Scapece
Yield
8 servingsPrep
10 minCook
2 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
anchovy fillets
gutted |
*
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | bunch |
italian parsley
chopped |
|
| ½ | teaspoon |
red pepper flakes
|
|
| 8 | ounces |
tuna
cheese |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
anchovy fillets
gutted |
*
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | bunch |
italian parsley
chopped |
|
| 2.5 | ml |
red pepper flakes
|
|
| 231.2 | ml/g |
tuna
cheese |
Directions
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.
Divide the cheese into 4 equal pieces.
Arrange anchovies over and around cheese.
Spoon 1 tablespoon liquid over each and serve.
