METHOD
Put sun dried tomatoes
in a pot with about 2 cups of water. Bring water to a boil and let tomatoes
plump for about 3-4 minutes. Drain immediately and let cool.
Place cooled tomatoes
in a blender. Add all ingredients except for 1/4 cup of the olive oil.
Blend on high speed until mixture forms a fine paste. If paste is very
thick, like canned tomato paste, add the rest of the olive oil and blend
again for 20 seconds or so. The resultant topping should be like whipped
cream: spreadable but not stiff.
Put topping in refrigerator
for at least 4 hours. This will allow garlic flavor to permeate entire
topping. When ready to use, spread mixture on bread which has been placed
under broiler until lightly toasted. Add an anchovy or two to the topping,
and set under the broiler for about 1-1/2 minutes.
Remove from broiler and
place a piece of Gorgonzola or similar cheese over anchovies. Broil for
20-25 seconds.
Eat while hot with a
good Merlot or Chianti.
recipe from www.inmamaskitchen.com
Serves: 4
Adapted from www.theartisan.net
Contributor: Jerry De
Angelis
Read about nonna
madeleine
"If desired,
add 2 tablespoons of fresh rosemary leaves to the topping. Blend on high
in a food processor. Add 6 anchovies, a dozen Arugula leaves, and 1 Tsp.
of lemon juice. Blend until a smooth paste is obtained. Add 1/2 cup of
Extra virgin olive oil and mix. Grated Parmesan cheese can be added at
this stage if desired. Use this sauce as a dip for fresh Radichhio leaves,
or add a spoonful to a thick bean soup. It is also good over pasta."
Jerry DeAngelis
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