This preparation is about anchovies. Salty, garlicky and spicy. It’s messy, oily and addictive. This recipe was actually an accident. I bought some very fancy stuff anchovies And was planning on heating them to serve on toast, but they immediately turned liquid in the hot oil. And so I did what any rational person would do: I poured the resulting sauce onto a beautiful piece of toast and savored it. So good, and one of the easiest appetizers ever.
