was enjoyed with relish!
I must admit to a little hesitation. In my opinion, currants are best when buried in a warm scone and slathered with devonshire cream--not partnered with anchovies.
However, my 100% Italian husband saw the recipe and decided sì!
We topped it with sauteed large shrimp glazed with a butter/olive oil/white wine sauce and agreed grated cheese wasn't needed nor would it work (just as the recipe noted).
Thanks again for tempting us to broaden our culinary horizons.
I must admit to a little hesitation. In my opinion, currants are best when buried in a warm scone and slathered with devonshire cream--not partnered with anchovies.
However, my 100% Italian husband saw the recipe and decided sì!
We topped it with sauteed large shrimp glazed with a butter/olive oil/white wine sauce and agreed grated cheese wasn't needed nor would it work (just as the recipe noted).
Thanks again for tempting us to broaden our culinary horizons.