Veal, white onion and anchovy crostini
Australian Gourmet Traveller recipe for veal, white onion and anchovy crostini.
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Ingredients
- 1 ficelle, thinly sliced diagonally (see note)
- 80 ml (1/3 cup) extra-virgin olive oil
- 450 gm veal fillet, trimmed
- ¼ cup coarsely chopped flat-leaf parsley
- 1 tbsp thyme leaves
- 1 anchovy fillet, finely chopped
- 1 lemon, finely grated rind and juice only
- White onion and anchovy paste
- 100 ml olive oil
- 2½ white onions, thinly sliced
- 2 garlic cloves, finely chopped
- 4 anchovy fillets
- 2 thyme sprigs
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