From: (Stephanie da Silva)

Date: Sun, 25 Jul 1993 01:57:12 GMT


Mushrooms Tapenade

4 tablespoons capers
6 anchovy fillets, drained
1 cup olive oil
1/4 cup lemon juice
Freshly ground black pepper
1 pound small mushrooms

Rinse two tablespoons of capers and dry on a paper towel.  Pound them
and the anchovies in a mortar or press them through a sieve with a spoon.
When the mixture is reduced to a paste, transfer it to a mixing bowl.
Add the oil little by little, stirring as you do it.  Add the lemon
juice and pepper to taste.  Let the sauce stand in a covered container
at least 4 hours before serving.  Remove the stems from the mushrooms
and clean them with a damp paper towel.  Place five on each plate and
spoon three tablespoons of the tapenade over them.  Garnish the plates
with the remaining capers.

Spiedini Alla Romano

3 3-ounce or 2 4 ounce hero loaves of Italian bread
1 8 ounce ball of mozzarella
1/4 cup butter, melted
Anchovy sauce

Preheat oven to 375F.  Trim crusts and ends from bread; cut small
loaves in half crosswise, larger ones into thirds.  You should have
six pieces that look like stubby sticks of butter -- about one and
a half inches high and wide and about two and a half inches long.
Starting at one end of each piece, cut four slits one half inch apart;
cut just to about one-quarter inch of the bottom so that the slices
will stay together and form a kind of fan.  Cut the ball of mozzarella
into thirds, then cut each third in half.  Cut each piece of cheese
into 4 slices one-quarter inch thick and about an inch square.  Fit
cheese slices into the slits in each stick of bread as neatly as 
possible.  Gently thread bread and cheese on skewers.  Holding the 
skewers upright, brush the bread with butter.  Arrange the skewers
on a foil-covered baking sheet.  Bake for five minutes, or until the
cheese melts.  To serve, slide the toast and cheese off the skewers 
onto small plates and pour anchovy sauce over them.

Anchovy sauce

8 flat anchovy fillets
1 clove garlic
1/2 cup butter

Mash the anchovy fillets with a fork to make a paste.  Put the garlic
through a press and mix it into the anchovies.  Melt the butter in a
small skillet over low heat.  Add the anchovy and garlic mixture and 
stir until smooth, well blended and hot.

Bagna Cauda

1/2 cup olive oil
1/4 pound butter
3 to 5 cloves of garlic, chopped fine
6 anchovy fillets, mashed

Heat the oil and butter together in a double boiler.  In another pan,
cook the garlic in a bit of the oil until it is soft.  Add the anchovy
fillets, and cook until they dissolve into a paste, about 5 minutes.
Add to the pot of hot oil and butter.

Keep hot and use as a dip for celery, artichoke hearts, endive,
cucumbers, green onions and French bread.  


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