What is bread?

Ančovní bread is an Italian food that is produced in different ways depending on the Italy in which it is prepared. All preparations for bread bread share common ingredients of anchovies and bread, but common features are basically stopping there. In general, bread is administered as an appetizer, along with the assortment of other small meals. It can also be part of the main course in a more robust form. The bread of Anchovice bread is very easy and fun to make at home, especially when the chefs start playing with ingredients.

The two most common forms of bread with Ančovička are in the form of Tuscan Crostini and Sicilian SINCIUNI . Both breads are prepared and served very differently. For chefs who want to add an authentic Italian taste for Mediterranean food, the learning can be to prepare anchovy bread useful skill. It also produces excellent packed snacks for picnic lunches when it is well packed to prevent loss of watering.

in Tuscany, AnchovyThe bread is made by roasting bread and spreading Anchovice paste on it. The result is Crostini, an appetizer made of thin crispy bread and icing. The Tuscans often add parsley, rosemary or cheese to their anchovy bread that can be served hot or cold. For classic Tuscan food, bread can be offered along with foods such as zucchini and fennel saute or olive salad.

In Sicily, the sarnar bread resembles more pizza. It is produced by stretching the bread into thick wheels and completing the dough with anchovička fillet and olive oil before baking. This basic bread of Anchovice bread can be improved by adding red sauce, olives, basil or cheese depending on the area of ​​Sicily. Food is called Sfingciuni or "Old Women's Face", in a link to a wrinkled and faded appearance of the final product. It is usually encountered before serving.

thclavor bread with Ančovička is fishAnd salty, similar to Anchovičky. The taste can be alleviated by adding the range of ingredients, but most Italians enjoy bread for the taste of anchovina and immersed into things like olive tapenades or olive oil to increase the taste. Variations of bread are also served in France, usually in the form of a thick sourdough bread, which is often served with Kaš sarda.