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Marinated White Anchovy Crostinis
What is the difference between white anchovies and regular anchovies?
The only difference is in how they're cured. Tinned anchovies are normally filleted and packed in salt for up to 10 months before being canned, usually in oil. During the lengthy salting, the white flesh turns brown. White anchovies are only briefly salted before being packed in a pickling solution of vinegar and oil.
Ingredients: 8 Oz. White Anchovies Fillets 1 Cups Red Wine Vinegar 4 Oz. Extra Virgin First Cold Press Organic Olive Oil 2 Tablespoons Red Pepper Flakes 4 Pieces Charred Italian Bread Italian Flat Leaf Parsley Chopped Pink Himalayan Salt and Pepper to Taste Method: Combine Olive Oil, Vinegar and Red Pepper Flakes in a medium bowl and mix well Add your Anchovy Fillets to marinate and let sit minimum of 2 hours Cut 4 pieces of Italian bread on the bias Brush with Olive Oil and lightly season with Salt and Pepper Char on an open flame Arrange your bread nicely on your plate Place an Anchovy Fillet on each Crostini Spoon some marinate over the Anchovy Garnish with Fresh Italian Flat Leaf Parsley Entrée Totani (Red Squid) and Spring Potatoes with Spaghetti Totani is typical in Genoa and are a type of squid. They are noted for their Rose color. Tiny spring potatoes cook very quickly and absorb the flavor of the savory sauce. The squid is extremely tender and delicate in flavor. Serves 2 Ingredients: 12 Oz. Totani (Red Squid) Similar Squid, Cleaned and Cut into Strips 4 Medium Sized Potatoes Peeled and Cut into Cubes 8 Cherry Tomatoes 2 Oz. Garlic Chopped 2 Cups White Wine 8 Oz. Imported Dry Spaghetti Italian Flat Leaf Parsley Chopped Pink Himalayan Salt and Pepper to Taste Extra Virgin First Cold Press Organic Olive Oil Method: Bring 2 Quarts of water to a boil Coat the bottom of a medium sauté pan and place on high heat Sauté Garlic until golden brown Add Potatoes and Squid and cook for 5 minutes Add Wine and Cherry Tomatoes Add Salt and Pepper to taste Lower heat and simmer for 15 minutes Drop your Pasta and cook for 6 minutes for Al Dente texture Plate and garnish with Italian Flat Leaf Parsley