About 1½ lb. breadfruit
¼ cup dry white wine
2 Tbl wine vinegar
1/3 cup olive oil
2 x 50g cans anchovy fillets, drained
Freshly ground black pepper
Coriander sprigs or flat parsley to garnish.
Place peeled breadfruit in saucepan, cover with water and cook till tender.
Cool and cut into thick slices. Sprinkle with wine.
Combine vinegar, oil and pepper and pour over breadfruit. Scatter chopped anchovies over and garnish with parsley or coriander leaves.
DATE: January 1990
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