Baked cheese with anchovies & lemon zest

Baked cheese with anchovies & lemon zest

By
From
Sicily
Serves
4

On a cold evening in Palermo, we huddled into the welcoming Osteria Dei Vespri and warmed ourselves up with glasses of Nero d’Avola red wine and an antipasto of hot melting cheese in a terracotta dish with the local sesame focaccia. They had used tuma, a firm mature sheep’s cheese that melts when heated but holds its shape. The cheese is cut in half and filled with the sauce like a sandwich – if you can find the cheese, do try it this way. However, as tuma is hard to get in most shops we have adapted this very easy recipe to use the more widely available halloumi instead.

Ingredients

Quantity Ingredient
2 anchovy fillets in oil, drained
1 teaspoon dried oregano
1/2 lemon, finely grated zest
1 tablespoon extra-virgin olive oil
225g halloumi cheese

Method

  1. Heat a non-stick pan over a high heat. Mash the anchovies, oregano and zest with a fork in a small bowl with the oil until you have a paste. Cut the cheese into 1 cm slices. Dry-fry the slices in the hot pan until lightly blackened on one side. Turn the slices over and brush on a thin layer of the anchovy paste while the slices are still in the pan. When the underside is just blackened, remove from the pan and serve straight away with fresh crusty bread and, if you have some, the Roast Peppers Palermo Style.
Tags:
Italy
Italian
Sicily
Sicilian
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