Anchovy bread goes well with tapenade.
Anchovy bread is an Italian dish, which is made in different ways depending on the region of Italy in which it is being prepared. All the preparations share the common ingredients of anchovies and bread, but the common points end there. As a general rule, anchovy bread is served as an appetizer, along with a variety of other small dishes. It can also be part of a main course, in a more forceful way.
Parsley is often added to anchovy bread.
The two most common forms of anchovy bread are the Tuscan crostini and the Sicilian sfinciuni. Both breads are prepared and served very differently. For cooks looking to add a touch of authentic Italian flavor to Mediterranean meals, learning how to make anchovy bread can be a useful skill. It also makes a great packed snack for picnic lunches, when packed well to prevent loss of toppings.
Anchovies are used in different ways to make anchovy bread.
In Tuscany, anchovy bread is made by toasting the bread and spreading it with anchovy paste. The result is a crostini, an appetizer made with thin, crusty bread and a topping. Tuscans often add parsley, rosemary, or cheese to their bread, which can be served hot or cold. For a classic Tuscan meal, anchovy bread can be offered alongside foods such as courgette and fennel sauce or olive salad.
In Sicily, anchovy bread is more like a pizza. It is made by stretching bread dough into thick slices and coating the dough with anchovy fillets and olive oil before baking. This basic bread can be enriched with the addition of red sauce, olives, basil, or cheeses, depending on the region of Sicily. The dish is called sfinciuni, or “old woman’s face,” in reference to the wrinkled, discolored appearance of the final product. It is usually cut into slices before serving.
Anchovy bread tastes fishy and salty, just like anchovies. The flavor can be spiced up by adding a variety of ingredients, but most Italians like the bread for its anchovy flavor, dipping it in things like olive tapenade or olive oil to enhance the flavor. A variation of the bread is also served in France, usually in the form of dense sourdough bread, usually served with mashed anchovy fillets.