Skewer bread and cheese, alternating cheese and bread. Heat oil in a 12 to 14-inch saute pan, add the skewers and cook until crusty. Remove from pan to a platter. Add the anchovies and white wine to the pan. Swirl the pan over medium heat to deglaze and, if necessary, scrape with a wooden spoon. Add the parsley, basil and chili flakes, and cook for 1 more minute. Drizzle the sauce over the skewers and serve at once.
Recipe copyright 2000, Mario Batali. All Rights Reserved.