"Electric" tomino

[MikeTurin]

My recipe that is a staple of Turin appetizers.

You need

• some fresh "tomino" cheese, that is like the French Faisselle on a cottage cheese. (200g normally you have 4 pieces for 200-250g)
• 10 g of garlic
• 50 g of fresh parsley
• salt
• olive oil
• 4 salted anchovies

Take the anchovies, bone them and wash under running water and put away. Take the parsley and the galrit and mince finely in a pot, then and the anchovies and mince them with the parsley.
Mix some olive oil, stir and put the sauce over the tomini. Eventually put some salt and olive oil and leave in the fridge to chill. They're better if left to chill a day.

Variation more electric: substitute the anchovies with fresh hot peppers (or dried hot peppers)
Variation most electric: don't use parlsey and make the sauce wit only garlic and hot pepprs, add black pepper before serving.

 

[MikeTurin]

I get these anchoview, Italian or Croatian in olive oil and am thinking that I might just add a little garlic and parsley and there ya go

Spanish anchovies are quite good to. I prefer to buy the salted ones and wash away the salt because they remain "salty" and I could but them by weight.

If you are going to make them without cheese you'll get another staple of appetizers of Turin "Acciughe al verde". In this case it's better to "wash" the anchovies in vinegar. There's a video with english subs on youtube.

By the way I don't use the bread in vinegar but I leave the anchoves in a bowl with vinegar.