- Fabio Viviani born (1978)
Crusty Italian Bread with Pecorino Toscano Cheese, Fresh Anchovies, & Basil-Parsley Pesto
Wolfgang Puck American Grille
- Crusty Italian bread
- Pecorino Toscano cheese (block form so you can hand grate it)
- Fresh Anchovies marinated in garlic, olive oil, chili flakes & lemon
- Basil-parsley pesto
Here's an Italian take on the classic grilled cheese.
Slice bread to desired thickness. Spread one side of each slice with either butter or olive oil (your choice). Place butter/oil side down in a non-stick skillet.Grate the cheese and distribute on the bread. Add the anchovies and the pesto.Turn on skillet to a medium heat. Let the bread get nice and brown on the bottom. As this happens, the cheese should melt a bit.Take the two sides out and put them together.