Serve with a chilled glass of our favourite Soave – 2007 Tommasi Le Volpare Soave
Piquant & spicy spread for crostini
2 slices sourdough or large ciabatta cut 2cm thick, crusts removed
3 tbsp (scant) red wine vinegar
6 large anchovy fillets, roughly chopped
3 tbsp flat leaf parsley, roughly chopped
3 large cloves garlic, crushed
3/4 cup pine nuts
1 tbsp, generous salted capers, rinsed well and drained
4 very large or 5 small hard-boiled egg yolks
12 large green olives stuffed with pesto (available at delicatessens), roughly chopped
freshly ground pepper
half cup extra virgin olive oil
Lay the bread on a flat plate and sprinkle with the vinegar. Leave for 10 minutes then squeeze the bread to remove any excess vinegar. Break up the bread roughly and place in a food processor. Add the anchovy, parsley, garlic, pine nuts, capers, egg yolks, olives, pepper and olive oil. Process until it comes together as a spreadable paste but still with some texture. Serve with freshly made crostini.
For the crostini: slice ciabatta or sourdough baguette, brush with olive oil and toast till golden.