These butter-drenched skewers are a great way to start a sharing meal. Get everyone to dive in and tear off their own portion, with plenty of sauce and messy fingers along the way.
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hr 5 mins
Cal/Serv:
309
Ingredients
1
baguette, about 36cm long
5
garlic cloves
250g
mozzarella, drained
4
anchovy fillets in oil, drained and finely chopped, plus 1tbsp oil from the tin
Pinch dried chilli flakes (optional)
125g
cold butter, cubed
125ml
hot chicken stock
75ml
dry white wine
2Tbsp.
baby (non-pareille) capers, drained
Juice 1/2 lemon, or to taste
Large handful flat-leaf parsley, finely chopped
YOU WILL ALSO NEED
4
-6 long metal skewers
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7 and line a large baking tray with baking parchment. Cut the baguette into 16 thick, even slices, discarding ends. Arrange cut-side up on the lined tray and toast in the oven for 4-5min, until just crisp but not golden. Cut 1 garlic clove in ½ and rub the bread slices on both sides with the cut sides of the garlic.
Step 2 Cut the mozzarella into 14 thick slices and pat dry with kitchen towel. Divide the toasted bread and mozzarella in 2 and reassemble as 2 ‘baguettes’, placing a slice of mozzarella between each slice of bread. Secure each ‘baguette’ with a couple of skewers, packing everything together tightly. Transfer skewers to the lined baking tray and set aside while you make the sauce.
Step 3Crush remaining garlic and add to a medium pan with the anchovies and their oil, chilli (if using) and 25g of the butter. Cook over low heat for 6-7min, stirring, until the anchovies have broken down and melted into the butter and oil. Add the stock and wine, increase heat to medium-high, bring to the boil and bubble for 5min. Stir in the capers and lemon juice and reduce heat to low. Whisk in the remaining butter, a cube at a time, until you have a smooth sauce. Stir in the parsley and plenty of freshly ground black pepper; check seasoning, adding a splash more lemon juice if needed. Keep warm.
Step 4Cook the spiedini (skewers) in the oven for 10-12min, turning them every 3-4min to brown evenly. Transfer to a serving platter, spoon over the sauce and serve immediately.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
