Pane, burro, e acciughe is one of the dishes that Italians always have at their ready in case unexpected company – or hunger – suddenly strikes. With just three simple ingredients and virtually zero cooking effort, you can throw together this dish as a satisfying snack or appetizer. And because there is no actual cooking involved, pane, burro, e acciughe is an ideal summertime dish – just the kind of thing you might serve on those blisteringly hot days when you can’t bear to even go near a stove.
Yield: 4 servings
1 loaf rustic Italian bread, sliced
8 tablespoons butter, unsalted and at room temperature
1 (2-ounce) tin anchovies in extra virgin olive oil
Cut the rustic bread into thick slices.
On each slice, spread two tablespoons of room temperature butter and top with one or two anchovy fillets.
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