WINES AND RECIPES
of the Bologna family
WINES AND RECIPES
of the Bologna family
TOASTED BREAD WITH BUTTER AND ANCHOVIES
SERVES 4
• 8 slices of bread (rustic-style preferred)
• 80–100 g butter
• 16 good-quality anchovy fillets in oil
• A few drops of lemon juice (optional)
Cut the bread into slices of medium thickness and toast them lightly in the oven or on a griddle so that they are just crisp on the outside yet still soft within. Leave the butter at room temperature until soft and easily spreadable. Spread the butter generously and evenly over each slice of toast. Drain the anchovies from their oil, pat them gently with kitchen paper to remove any excess, and lay them neatly over the buttered bread. Finish, if desired, with a few drops of lemon juice for brightness. Serve immediately to preserve the contrast between the crunch of the toast, the creaminess of the butter and the savouriness of the anchovies.
It is the wine with which Braida opens a new chapter: the first still white wine in its history. A courageous yet authentic choice, born from the encounter between Colli Tortonesi and Rocchetta Tanaro. Long-lived, tenacious, and expressive, Timorasso is a true reflection of us.
