Pastry Leaves with Butter and Anchovies

Pastry leaves with butter and anchovies are a simple yet delicious appetizer that combines intense and decidedly Italian flavors. Let’s look at the recipe together:

Ingredients

• Sheets of carasau bread or other thin and crispy bread
• 100g of soft butter
• 1 clove of garlic
• Chopped fresh parsley to taste
• Oil-packed anchovies, to taste
• Lemon juice
• Freshly ground black pepper

Preparation

1. Start by preparing the butter. Take a bowl and mix the soft butter with finely chopped garlic, a handful of chopped fresh parsley, a few drops of lemon juice, and a pinch of black pepper. Make sure all the ingredients are well combined.
2. If the carasau bread is too large, break it into smaller, bite-size pieces.
3. Carefully spread the butter on the pastry leaves, creating an even layer.
4. Drain the anchovies from the oil and lay them on the pastry leaves previously spread with butter.
5. Place the leaves on a baking tray and briefly pass them under the grill of an already hot oven, just for a few minutes, until the butter has slightly melted and the leaves are even crispier.
6. Serve immediately while they are still hot and fragrant.

Curiosity

Anchovies are highly appreciated in Italian cuisine for their strong flavor and versatility; they are the protagonists of many classic recipes, such as the Piedmontese bagna càuda. This dish is perfect to serve as an appetizer and pairs well with a glass of fresh white wine, which balances the saltiness of the anchovies with its acidity.