Mediterranean spinach salad with anchovy involtini and Cappellari croutons
serves two
Spinach salad
2 cups (500 ml) fresh baby spinach
½ cup (125 ml) raisins
¼ cup (60 ml) dry cranberries
¼ cup (60 ml) toasted almonds, sliced
Splash of olive oil
1 tsp (5 ml) balsamic vinegar
Salt, pepper

Raisins, dry cranberries and toasted almonds are repeated in the anchovy involtini.
Toss spinach with all the salad ingredients.
Anchovy fillet involtini
12-14 fresh anchovy fillets, cleaned, deboned and butterflied
¼ cup (60 ml) raisins, chopped
¼ cup (60 ml) dry cranberries, chopped
¼ cup (60 ml) toasted almonds, chopped
1 cup (250 ml) Cappellari breadcrumbs original
6-7 tbsp (90-105 ml) olive oil, to moisten

Mix raisins, cranberries and toasted almonds with Cappellari breadcrumbs then add olive oil until filling is moist and crumbly.
Preheat oven to 400° F (200° C), roll anchovy fillets with filling, secure with a wet toothpick and bake 7-10 minutes.
Cappellari croutons
1 cup (250 ml) Cappellari breadcrumbs hot pepper & Asiago
6-7 tbsp (90-105 ml) vegetable broth, to moisten, warm
Ice cube tray
Plastic wrap

In a bowl add enough vegetable broth to moisten breadcrumbs and form a soft dough.  Place plastic wrap on ice cube tray and fill with dough, set to cool.
Remove on to an oven tray lined with parchment paper and toast 20-30 minutes in a preheated 300° F (150° C) oven.

Plate and serve