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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A grand and hearty Italian Caesar and fine companion to Manicotti Tuscany - Rosalia Santori. Ingredients:
1 cup swiss cheese |
4 anchovy fillets |
4 garlic cloves |
1 pinch garlic powder |
2 egg yolks |
1/3 cup virgin olive oil |
1 teaspoon lemon juice |
1 tablespoon fresh ground black pepper |
1 large head romaine lettuce |
1 pinch parsley flakes |
2 tablespoons butter |
3 slices italian bread |
Directions:
1. Crush the garlic in a press, remove the rind and rub the product around the sides of a wooden bowl - leave the remaining garlic in the bowl.
2. Add the anchovy filets and crush them to a paste with the back of a table spoon -
3. Coddle the eggs and and add the yolks
4. Add just enough of the olive oil to make a thick, beige sauce.
5. Crush a lemon and add the juice.
6. Coat the back of the spoon with crushed black pepper.
7. Blend the mixture.
8. In melted butter, add a generous pinch of parsley flakes and a pinch of garlic powder.
9. Cut the bread into cubes.
10. Lightly toast the bread.
11. Cut the bread into cubes.
12. Sauté the cubes of toasted bread
13. Hold the cubes in reserve.
14. Shred and add the Swiss cheese.
15. Chop slices of the romaine, discarding the ends and darker leaf tops and toss with the mixture in the bowl.
16. Add the croutons and serve.
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