Crostini alla Chietina – anchovy and caper crostini

  • Antipasto
  • 6
  • 10 minutes
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Valeria Necchio's crostini alla Chietina recipe is an Abruzzese classic. Bread is dipped in egg before frying and topped with anchovies and capers, a simple yet delicious start to a big meal.

First published in 2018

Battered and fried bread slices topped with anchovy fillets and capers: does anything sound better?

Crostini alla chietina hail from the town of Chieti, in central Abruzzo. They are often served as a snack alongside an aperitif, or as part of a spread of antipasti.

The recipe is, as many traditional Italian recipes, pretty straightforward, and counts on a short list of ingredients. Opt for the best anchovies you can find, here, for their quality will determine how good these will turn out.




Crostini alla chietina

  • 6 tbsp of extra virgin olive oil
  • 2 eggs, lightly beaten
  • 1 tbsp of milk
  • 6 slices of bread, cut in half
  • 6 anchovy fillets in oil, drained
  • 6 capers


Heat the olive oil in a large skillet set over a medium heat
Whisk the eggs with the milk. Dip the bread slices in the egg mixture and then fry them in the hot oil until deeply golden on both sides (about 3 minutes per side)
Transfer them to a plate. Top each bread slice with an anchovy fillet and a caper. Serve right away – these are best when freshly fried

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