Anchovy bruschetta with fiery red sauce
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
10 min (COOK TIME: 10 min)
Tuscan bread sweet paprika
Baby Roma tomato sauce
Mutti tomato paste single concentrate
fresh piri piri chillies
Tabasco soy bean
sprouts oil, lemon and garlic
Share the ingredient list
Anchovy bruschetta with fiery red sauce: Method
- Place the slices of Tuscan bread in the oven for 4 or 5 minutes, sprinkled with extra virgin olive oil, salt and sweet paprika, to give it some crunch. Allow it to cool.
- Clean the anchovies, removing the head and the insides, then put them to marinate in the oil and lemon. Add a few cloves of garlic, unpeeled so as not to mask the flavour of the fish. Leave this to marinate for at least 30 minutes, until the lemon has infused the fish.
- Pour the ready-to-use Baby Roma tomato sauce into a non-stick frying pan. Add the Tabasco and the finely chopped fresh chillies to obtain the required degree of heat.
- Then pour in the single concentrate, diluted in hot water or stock. Reduce the sauce.
- Finally, assemble the bruschetta, with the hot sauce on the base and the marinated anchovy on top. Decorate with soy bean sprouts.