Anchovies Calabria style
calories: medium
category: starter
cost: medium
difficulty: easy
preparation time: 40
Ingredients
Bread crumbs 50 gr.
Pecorino cheese 50 gr.
Oregano a pinch
Garlic 1 clove
Parsley 1 sprig
Basil 3 or 4 leaves
Salt to taste
Pepper to taste
Extra-virgin olive oil 5 spoonfuls
Anchovies 16 large ones
White wine 1 glass
Flour 2 spoonfuls
See our
Wine Tips
for your meals
Pecorino cheese 50 gr.
Oregano a pinch
Garlic 1 clove
Parsley 1 sprig
Basil 3 or 4 leaves
Salt to taste
Pepper to taste
Extra-virgin olive oil 5 spoonfuls
Anchovies 16 large ones
White wine 1 glass
Flour 2 spoonfuls
See our
Wine Tips
for your meals
Preparation Put in a bowl the bread crumbs, the crushed garlic, parsley and basil, a pinch of salt and a little pepper. Then add the oil, a little at a time, stirring well until you have a rather dense mixture.
Open the anchovies lengthwise then remove their heads, bones and insides. Wash and dry them and put them into an oven dish with the wine and let them steep for a few minutes, turning them over two or three times.
Take the anchovies out of the wine and let them drain very well. Lay them out on a board or a large tray with the insides up. Sprinkle them with a little salt and lay a part of the mixture on each of them.
Then starting from the head, roll them up and fix them with a tooth pick. Roll them in the flour and fry them in boiling oil for 2 or 3 minutes, turning them over once or twice. As soon as they are ready, put them on absorbent kitchen paper to drain off the excess oil. Serve hot. The Chef's tips Greco di Tufo is a delicate dry 12° white wine to be served at 16 –18° C. Curiosity Anchovies as well as other fish which come under the category of “blue fish” are extremely good for the health especially for heart sufferers, for high cholesterol symptoms as it has an anti-thrombosis and an anti-schlerotic effect.
Open the anchovies lengthwise then remove their heads, bones and insides. Wash and dry them and put them into an oven dish with the wine and let them steep for a few minutes, turning them over two or three times.
Take the anchovies out of the wine and let them drain very well. Lay them out on a board or a large tray with the insides up. Sprinkle them with a little salt and lay a part of the mixture on each of them.
Then starting from the head, roll them up and fix them with a tooth pick. Roll them in the flour and fry them in boiling oil for 2 or 3 minutes, turning them over once or twice. As soon as they are ready, put them on absorbent kitchen paper to drain off the excess oil. Serve hot.
