The recipe collector – anchovy and mozzarella bread


I’m a recipe hoarder. I collect books, magazines, cuttings, hand-written notes. I’ve got photographs of all the pages from one of grandmother’s cookbooks and a box of neatly-typed cards from another. I have photocopied pages by the hundreds, stashed away for use on a rainy day. They are a constant source of inspiration, from lost classics to modern treats – and an insight into the evolution of the British diet.

The most recent addition to my ever-expanding collection is this fantastic, mouth-watering recipe from my girlfriend’s father, Tony. It’s a perfect addition to a barbecued lunch – and a great one for converting the non-anchovy lovers amongst you. The salty, savoury edge provides a perfect balance to the creamy milkiness of the chewy, golden mozzarella.

Tony’s anchovy and mozzarella bread

Ingredients (serves 6)

.    1 baguette
.    2 balls of mozzarella
.    1 tin anchovies plus oil
.    30g butter
.    olive oil


Pre-heat your oven to 200°C.  Cut the baguette top down two thirds of the way through about eight to ten times. Cut the cheese into quarter inch thick slices and slip into the holes in the bread. Drizzle over some olive oil and place on a baking sheet in the oven till golden brown, about ten to fifteen minutes.

Whilst the bread is cooking, warm a frying pan over a medium heat. Add the butter to the pan and tip in the anchovies and their oil. The trick here is to let the anchovies essentially dissolve to form an unctuous sauce. Cook slowly until they break down, pushing them around with the back of a wooden spoon then set aside.

When the bread is ready, take it out of the oven, pour over the anchovy sauce and serve.

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