Stuffed anchovies recipe – Acciughe farcite
PREPARATION: 45 mins
DIFFICULTY: easy
1 kg of large fresh anchovies
2 salted anchovies
200 g of fresh pecorino cheese
about 100 g of flour
2 eggs
50 g fine breadcrumbs
1 garlic clove
1 bunch of parsley
oil
salt
DIRECTIONS:
Gut the anchovies, discard the head and bones without separating the two fillets, wash and dry them by gently patting them dry with kitchen paper. De-salt the anchovies under running water, debone and dry them. Chop them together with the garlic and the parsley leaves. Spread a little of the chopped herbs inside the fresh anchovies and put a stick of pecorino cheese inside each one, then close them up and dip them first in the flour, then in the beaten eggs and finally in the breadcrumbs, making sure they stick well. Heat plenty of oil in a frying pan and fry three or four anchovies in it at a time. When they are golden brown, remove them with a perforated spoon and dry them on absorbent paper. Sprinkle them with a pinch of salt and serve them hot with appetizers.