Wow! I wish I could be there with you and follow you around. I was born in Seattle and I’ve been to Rome three or four times and I love anchovies. What could be better?
This is the first time I've seen Renee in action! I'm in Seattle and I love anchovies! I just put her book on my library list to preview. I loved this vid due to anchovies and I loved the tip about propping up the toast so it doesn't steam and lose the crisp. All those little things add up!
This salty, charred doused in flavor toast looks amazing, I actually have all the ingredients on hand minus the basil and a sad stale loaf of bread I was too sad to eat this week lol. Might try this one tonight, thank you Renee :)
Intriguingly simple and not cheffed up! Definitely give it a try and some of my “anchovies are fishy” family. Moving out to the Seattle neighborhood this summer and your restaurants give me more things to look forward to.
They are so nice just melted into some olive oil with garlic and chili flakes in a pasta dish, they add a salty complexity or can even be just snacked on if you like savory, umami flavors.
I'm the first time watcher and I really enjoy anchovies, garlic and lemon peel. I just started making my homemade limoncello. And it required me to peel the lemons should I use my normal everyday peeler edited a great job with very little pith in it now watching your demonstration or cooking I have to make this dish but I'm also thinking maybe I might want to add a little pick Arena Romano cheese or something like that to give it some more flavor
I thought that at first but then I really got into Renee's story about being in Italy and finding intention behind thinking ahead of future meals not just what she was going to eat that day. I think it was lovely!
@hidoito5866 it's not necessary to be rude... sure it could have been 3 min, however, this was her recipe and her story. She didn't add tomatoes because it's her recipe for anchovy toast, not bruschetta
Wow! I wish I could be there with you and follow you around. I was born in Seattle and I’ve been to Rome three or four times and I love anchovies. What could be better?
Renee is the GOAT!
Looks absolutely lovely and so alluring. It makes me pity the no anchovies crowd but more for me!!!! Thank you Chef for this lovely recipe.
Not an anchovy guy myself but I tried a little riff of this today with sardines and it was great lol
This is the first time I've seen Renee in action! I'm in Seattle and I love anchovies! I just put her book on my library list to preview. I loved this vid due to anchovies and I loved the tip about propping up the toast so it doesn't steam and lose the crisp. All those little things add up!
This salty, charred doused in flavor toast looks amazing, I actually have all the ingredients on hand minus the basil and a sad stale loaf of bread I was too sad to eat this week lol. Might try this one tonight, thank you Renee :)
Intriguingly simple and not cheffed up! Definitely give it a try and some of my “anchovies are fishy” family.
Moving out to the Seattle neighborhood this summer and your restaurants give me more things to look forward to.
Hmm…never had Anchovies but I’ll try this.
They are so nice just melted into some olive oil with garlic and chili flakes in a pasta dish, they add a salty complexity or can even be just snacked on if you like savory, umami flavors.
I'm the first time watcher and I really enjoy anchovies, garlic and lemon peel. I just started making my homemade limoncello. And it required me to peel the lemons should I use my normal everyday peeler edited a great job with very little pith in it now watching your demonstration or cooking I have to make this dish but I'm also thinking maybe I might want to add a little pick Arena Romano cheese or something like that to give it some more flavor
😋
That is a lot of chili flake, that would indeed be spicy
Sorry fell asleep, is she still frying the bread😂
This vid could be 3min long. If you ad basel, why no tomatos, bruschetta style.
I thought that at first but then I really got into Renee's story about being in Italy and finding intention behind thinking ahead of future meals not just what she was going to eat that day. I think it was lovely!
@kaiju_k5042 but at the start she said it was just an accident and she didn't want to throw it away, the end of the story.
@@hidoito5866 She was introducing herself and her cookbook with this recipe, if she didn't say anything it would be weird lol.
You need spelling lessons.
@hidoito5866 it's not necessary to be rude... sure it could have been 3 min, however, this was her recipe and her story. She didn't add tomatoes because it's her recipe for anchovy toast, not bruschetta