Italian Street Food: Recipes from Italy's Bars and Hidden Laneways

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From the Publisher Crostini with whipped ricotta, anchovy & caperberries Makes 12 Brush the slices of bread with a little olive oil and place on a chargrill pan. Cook over a high heat until chargrill lines appear, then turn over and cook the other side, ensuring that the bread doesn’t burn. This can be done several hours in advance or just before serving, if you would like the crostini to be slightly warm. Place the ricotta in a mini food processor and process for about 15 seconds until it turns into a thick cream. (This can be done ahead of time and set aside in the fridge until you are ready to assemble the crostini.) Transfer the ricotta cream to a piping bag, and pipe a small mound onto each slice of grilled bread. Wrap an anchovy around the ricotta, top with a caperberry (or 3 capers) and serve immediately. Ingredients 1 small breadstick or baguette, cut into 1 cm thick slices olive oil, for brushing 180 g ricotta 12 good-quality anchovies 12 caperberries (or 36 salted capers, rinsed) Focaccia Bari-style Mixed fried fish in a cone Truffled mushrooms, rocket & parmesan roll Panettone ice cream

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