Here we have the Holy Trinity, anchovy&butter&sourdough rye thin. Such delicious as a starter based on Ortiz Anchovy, high-quality butter and crisp sourdough rye thins from Finland. The crisp sourdough rye thins are available in UK and USA.
I used Berlin butter, as we have several butter shops in Berlin called „Butter Lindner“. They started in 1920s only with butter and still they have 2 blcoks of fresh butter every day, each around 10-15kg with salt or without salt. You can order 100g or 150g or 250g or more, punched with wooden tools.
So, next time you serve some little snacks or antipasti before dinner…
Ingredients
Ortiz anchovy (glass or can)
butter
sourdough rye thins
Preparation
Add butter on the sourdough rye thins. Finally anchovies on top.
Hah! I opened a tin of anchovies for my salad the other night. The other family members don’t care for them (whole) although they always seem to love puttanesca sauce, or other dishes where I sneak leftover filets in.
The problem that we have is that there are too many people here who think that eating food prepared by a famous chef is a major accomplishment. I think it just means that you have enough money to pay for it. I prefer to eat food I make myself. I have just built a garden enclosure on my deck to keep out the groundhogs and chipmunks. I have about 8 different herbs in about 30 different plants. I can’t wait for the tomatoes. Yesterday, I went from garden to dinner plate with a Kale/Swiss chard concoction in 20 minutes.
Thank you for posting this, Martin Zwick. I prefer anchovies in a salad with arugula, pepper, and balsamic vinegar, but I will now search for rye thins. Prost! Patrick