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A web-exclusive recipe from Italian Cooking and Living

from The Magazine Italian Cooking & Living, August/September 2006

Cannibal is made with meat cooked by its marinade. If wrapped, it can be refrigerated for up to one day. A cold beer is just the thing with Cannibal!.

    1 tsp Tabasco
    1 1/2 tbsps Worcestershire
    2 tbsps capers
    juice of 1 lemon
    1/2 tsp anchovy paste
    1 pound lean ground beef
    3 tbsps black olive paste
    4 tbsps Grana Padano, grated
    15 medium slices of dark bread, toasted

In a food processor combine the Tabasco, Worcestershire, capers, lemon juice, and anchovy paste, and process until combined.

In a bowl combine the beef with the Tabasco mixture and mix well. Add the lack olive paste, and Grana, stir well to combine and set aside for 30 minutes.

To serve, spread some of the beef mixture onto each slice of bread. Arrange on a platter and serve. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana