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X Italian Vegetable and Side Dishes
Antipasto/ Anchovy Toast
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly (around 1960)

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A small tin of anchovies
A little melted butter
Slices of bread, 4 inches by 2 inches
grated Parmesan
A few chopped green olives


Mash to a paste the contents of a small tin of anchovies, mixing with a little melted butter. Prepare some slices of bread about 4 inches by 2 inches, and toast on one side only. On the other side spread the anchovy paste fairly thickly, sprinkle with grated Parmesan, and if liked a few chopped green olives. Brown under a hot grill and serve while piping hot.


The recipe in this entry comes from "Italian Cooking" by Dorothy Daly was published by Spring Books in London, England. For the complete copyright-free text see www.archive.org. Image: 1907 Italian Menu, from the New York Public Digital Library.

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