crostini alla romana
Crostini alla Romana
This is a family recipe of my Italian husband from Rome. It's an excellent way to use stale bread. The bread is soaked in milk, then cooked with oil in a frying pan; it's crispy on the surface but soft inside—so you eat it with a fork and knife. It's sort of savory French Toast without eggs, topped with mozzarella and anchovy.
Ingredients:
- 4 small slices of stale bread
- 1/2 to 1 cups milk (or soy milk)
- 2 tablespoons olive oil
- 8 slices of mozzarella cheese (to cover the bread)
- 4 anchovy fillets
- 1 teaspoon flat leaf parsley, finely chopped
- 1 pinch freshly ground black pepper
- 1 splash olive oil (optional)
Directions:
- Soak the bread in milk. Depending on how dry the bread is, adjust the quantity of milk and the time for soaking. If the bread is only a day or two old, 1/2 cup of milk and 5 to 10 minutes of soaking should do. If it's quite stale, it can take a few hours in a cup of milk.
- Heat a frying pan on medium, add oil, and cook one side of the milk-soaked bread. When it has a nice golden color (about 2 minutes), flip the bread, top with mozzarella slices and anchovy fillets, cover, and cook until the cheese melts (2 minutes).
- Sprinkle parsley, a splash of olive oil (optional), and serve.
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