This simple dish is among the best known in the Roman poor tradition. In short it’s seasoned bread, but with a really tasty combination. You can make it with all kinds of bread, preferably with plenty of crumbs to make toast.
The amounts depend on personal taste.
- bread, not too fresh
- anchovy fillets in oil
- Cut bread into slices of 1 cm or so
- Cut the mozzarella into slices about ½ cm. If the cheese is very fresh drain all the excess milk first
- Spread the bread slices on a baking sheet and toast for 2 minutes in the oven preheated to 200 ° C
- Cover the bread with slices of mozzarella, without overlapping, bake again for another 3 minutes, until the cheese is completely melted
- In the meantime you have melted 2 knobs of butter in a saucepan on low heat
- Place on top anchovy fillets (1 or 2 for each slice of bread) with a little of their oil and cook for 2 minutes by pressing the anchovies with a fork, to dissolve part of their flesh in the butter
- Season the freshly baked toasts with anchovy fillets and with some of the butter while it’s still hot, add very little oregano powder and serve hot