• Appetizers

Crostini with burrata and marinated anchovies


Ingredients for 20 crostini

  • 9 oz of anchovies, frozen to kill parasites (250 g)
  • Juice and zest of 1 lemon
  • Juice and zest of 1 orange
  • Fennel fronds, to taste
  • 2 garlic cloves
  • 2 tsp white wine vinegar (10 g)
  • 1/3 cup extra virgin olive oil (70 g)
  • 1 small red onion
  • Salt and pepper, to taste
  • 1 baguette
  • 10.5 oz burrata (300 g)
  • 1 bunch of mint


  • Marinate the Anchovies:

    • Lay the anchovies flat on a tray. Mix the lemon juice and zest, orange juice and zest, chopped fennel fronds, sliced garlic, white wine vinegar, extra virgin olive oil, thinly sliced red onion, salt, and pepper. Pour the mixture over the anchovies and marinate in the refrigerator for at least 1 hour.
  • Prepare the Crostini:

    • Slice the baguette and toast in the oven until golden brown.
  • Make the Mint Marinade Sauce:

    • Remove the marinated anchovies and strain the marinade liquid. Set aside the onion slices for garnish. Add fresh mint to the strained liquid and blend until smooth.
  • Assemble the Crostini:

    • Spread burrata on the toasted crostini. Top with marinated anchovies, the reserved marinated onion slices, some fresh fennel fronds, and drizzle with the mint marinade sauce. Enjoy!
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.