300 anchovy fillets
8 Sicilian lemons (available at municipal markets)
1 yellow pepper
4 slices of Italian bread
Crema sauce for decorating
Salt, oil, and black pepper to taste
300 anchovy fillets
8 Sicilian lemons (available at municipal markets)
1 yellow pepper
4 slices of Italian bread
Crema sauce for decorating
Salt, oil, and black pepper to taste
Rinse the fillets under cold running water and pat dry with paper towels
Place them in a bowl and dress with the juice of 4 lemons, oil, salt, and a pinch of black pepper
Let it marinate for 4 hours
Grill the yellow pepper directly over high heat until the surface is charred
Remove the skin under cold running water and cut into halves, then medium-sized pieces and reserve
Brush the bread with oil and toast in a non-stick skillet. Reserve
Slice the remaining lemons into wheels
Drain the anchovies and assemble the skewers
On each toothpick, alternate the lemon wheel, yellow pepper slice, anchovy fillet, and bread piece
Wrap the anchovy around the toothpick and sprinkle with black pepper
