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Spiedini Alla Romano

3 3-ounce or 2 4 ounce hero loaves of Italian bread
8-ounce ball mozzarella
1/4 cup butter, melted
Anchovy sauce

Preheat oven to 375F. Trim crusts and ends from bread; cut small
loaves in half crosswise, larger ones into thirds. You should have
six pieces that look like stubby sticks of butter -- about one and
a half inches high and wide and about two and a half inches long.

Starting at one end of each piece, cut four slits one half inch
apart; cut just to about one-quarter inch of the bottom so that
the slices will stay together and form a kind of fan. Cut the ball
of mozzarella into thirds, then cut each third in half. Cut each
piece of cheese into 4 slices one-quarter inch thick and about an
inch square. Fit cheese slices into the slits in each stick of
bread as neatly as possible. Gently thread bread and cheese on
skewers. Holding the skewers upright, brush the bread with butter.
Arrange the skewers on a foil-covered baking sheet. Bake for five
minutes, or until the cheese melts. To serve, slide the toast and
cheese off the skewers onto small plates and pour anchovy sauce
over them.

Anchovy sauce

8 flat anchovy fillets
1 clove garlic
1/2 cup butter

Mash the anchovy fillets with a fork to make a paste. Put the
garlic through a press and mix it into the anchovies. Melt the
butter in a small skillet over low heat. Add the anchovy and garlic
mixture and stir until smooth, well blended and hot.


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