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Crostini alla Chietina – anchovy and caper crostini

Crostini alla chietina – anchovy and caper crostini

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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.

Ingredients

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  • 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
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Method

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1
Heat the olive oil in a large skillet set over a medium heat
2
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)
3
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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Crostini alla Chietina – anchovy and caper crostini

 
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