HEINZ BECK’S CROSTINI BURRO E ALICI

INGREDIENTS 70g sliced bread, toasted and cut into bitesize rectangles 30g anchovy paste 40g butter 20g flour 20g panko breadcrumbs 1 egg 40g anchovies (fresh or tinned) 50ml water 50ml red-wine vinegar 30ml extra-virgin olive oil 20g tarragon 20g chervil

METHOD

Combine the anchovy paste and butter. Spread on the toasted bread slices, roll them in the flour, breadcrumbs and egg, and fry at a medium heat for a few minutes. Clean the anchovies and marinate in the water and red-wine vinegar for 30 minutes. Dip in the oil and tarragon, then place on top of the fried crostini and garnish with chervil.