Mozzarella and Anchovy Skewers: Spiedini alla Romana

• 2 cups (1-inch) bread cubes
• 1/2 pound fresh mozzarella, cut into 1-inch cubes
• 2 tablespoons extra virgin olive oil
• 6 anchovy fillets, rinsed, drained, boned and finely chopped
• 1/2 cup white wine
• 2 tablespoons finely chopped parsley
• 2 tablespoons basil, cut into chiffonade
• Pinch hot chili flakes

1. Skewer bread and cheese, alternating cheese and bread.
2. Heat oil in a 12 to 14-inch saute pan, add the skewers and cook until crusty.
3. Remove from pan to a platter.
4. Add the anchovies and white wine to the pan.
5. Swirl the pan over medium heat to deglaze and, if necessary, scrape with a wooden spoon.
6. Add the parsley, basil and chili flakes, and cook for 1 more minute.
7. Drizzle the sauce over the skewers and serve at once.

bread, mozzarella, extra virgin olive oil, anchovy, white wine, parsley, basil, hot chili flakes

Taken from www.foodnetwork.com/recipes/mario-batali/mozzarella-and-anchovy-skewers-spiedini-alla-romana-recipe.html (may not work)