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Ingredients
- 2 c. bread in 1" cubes
- 1/2 lb fresh mozzarella cut into 1" cubes
- 2 Tbsp. extra-virgin extra virgin olive oil
- 6 x anchovy fillets rinsed, liquid removed,
- Â Â boned and finely minced
- 1/2 c. white wine
- 2 Tbsp. finely minced parsley
- 2 Tbsp. basil chiffonade
- 1 pch warm chili flakes
Directions
- Skewer bread and cheese, alternating cheese and bread. Heat oil in a 12- to 14-inch saute/fry pan, add in the skewers and cook till crusty. Remove from pan to a platter.
- Add in the anchovies and white wine to the pan. Swirl the pan over medium heat to deglaze and, if necessary, scrape with a wooden spoon. Add in the parsley, basil and chili flakes, and cook for 1 more minute.
- Drizzle the sauce over the skewers and serve at once.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 590 | |
| Calories from Fat 235 | 40% |
| Total Fat 26.55g | 33% |
| Saturated Fat 10.28g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 942mg | 39% |
| Potassium 220mg | 6% |
| Total Carbs 58.74g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.94g | 2% |
| Protein 23.9g | 38% |
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