-
1
Preheat the broiler.
-
2
Place the bread slices on a baking sheet and toast until light golden brown on both sides.
-
3
While still hot, rub each slice with a garlic clove to impart a delicate flavor.
-
4
In a bowl, mix the ricotta, black pepper, and oregano and smear casually over each bread slice.
-
5
Top each with an anchovy fillet and return to the cookie sheet.
-
6
Broil until cheese just oozes, about a minute.
-
7
Arrange on a serving platter, drizzle with olive oil and serve.
-
8
Whenever anchovies are called for in my recipes, the quantity is given as a number of fillets preferably taken from fresh anchovies you have marinated yourself (see Alici Marinati), which yield two fillets each.
-
9
If prepackaged anchovies must be used, however, be aware that they come in one acceptable and one despicable form.
-
10
Salt-packed anchovies that come in a 1- or 2-kilo can are available in Italian delis and are sold whole.
-
11
Order them by the quarter-pound, take them home, soak them in either water or milk, then remove the fillets.
-
12
Least desirable are the tiny cans of salty prefilleted anchovies packed in oil.
-
13
This is not to say all brands of canned fillets are not very good, but most aren't, so use one of the other types if you can.
