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Categories:
anchovies white vinegar peperoncini lemon olive oil unsalted butter salt freshly ground black pepper whole wheat bread
Viewed: 100 - Published at: 8 years agoIngredients
- 1 (4-5-ounce) jar oil-packed anchovies, drained
- 1 tablespoon distilled white vinegar
- 2 peperoncini, thinly sliced, or 1/2 red Fresno chile, thinly sliced, or 3/4 teaspoon crushed red pepper flakes
- 1 lemon
- 2 tablespoons olive oil
- 1/2 cup (1 stick) unsalted butter, room temperature
- Flaky sea salt (optional)
- Freshly ground black pepper (optional)
- 8 slices seedy whole wheat bread, each cut into 4 triangles
Method
- Place anchovies in a shallow dish or small serving bowl and drizzle vinegar over. Let sit 5 minutes, then add peperoncini. Finely grate zest from half of lemon over anchovies. Slice lemon in half and squeeze in juice from both halves; drizzle with oil.
- Scoop butter into a small dish and sprinkle generously with salt and pepper if desired. Serve marinated anchovies with bread and butter alongside.
