Stuffed anchovies: the recipe for the typical fried appetizer of Ligurian cuisine

THE stuffed anchoviesoh Ancioe PinneI am a antipasti simple and tasty typical of the Ligurian gastronomic tradition. A poor fish, once belonging to the humble and peasant cuisine, today revisited in a gastronomic touch by the chefs and restaurateurs of the region who offer it at the start of the meal with mixed frittini and a glass of bubbles.

To prepare them, a few minutes will be enough to clean the fish. Then, once the booklet of anchovies has been opened, they are stuffed with a soft and tasty mixture of breadcrumbs, garlic, parsley, eggs, milk, capers and anchovies in oil. , then sealed by dipping them in durum wheat semolina and finally fried for a few moments in boiling seed oil: the result will be delicious, fragrant mini-sandwiches, to bring to the table at breakfast time.aperitif or taste, abundant in quantities, as second in combination with a side dish of salad or grilled vegetables.

If you like, you can add chopped sun-dried tomatoes and Taggiasca olives to the filling, replace the parsley with a few marjoram leaves, or try a lighter but still delicious version. cooked: just place the fish on a baking sheet, drizzle it with oil and cook it at 180°C for about 15 minutes.

Tasty, versatile and full of Omega 3 anchovies, or anchovies if you prefer, lend themselves to multiple variations on the theme in the kitchen. If you wish, you can marinate them in an emulsion of white wine vinegar, extra virgin olive oil and salt, cook them au gratin or in a pie dish, or use them to flavor a good pasta dish.

Find out how to prepare stuffed anchovies by following the step-by-step procedure and tips. If you liked this recipe, also try the anchovy tart.

How to prepare stuffed anchovies

Clean the anchovies: remove the head 1.

Gently incise the belly and remove the entrails 2.

Remove the central bone 3without detaching the tail, and April to the booklet.

Rinse the anchovies under running water, place them on a clean cutting board and dab them with a sheet of paper towel 4.

Collect the stale bread in pieces in the bowl of a mixer 5 and blend until it is powdered.

Add the eggs to the breadcrumbs obtained 6.

Pour the milk 7.

Add desalted capers 8.

Also add the drained anchovy fillets 9.

Parsley flavor tenmix the garlic clove and 2 tablespoons of extra virgin olive oil, and season with salt and pepper.

Mix everything well, until you get a soft and homogeneous mixture. 11.

Stuff the anchovies with 1 tablespoon of the prepared hash 12.

Fold the anchovies over the filling and seal the edges 13.

Pass them in the semolina 14.

Dip them in plenty of boiling seed oil 15 and fry them until golden brown. As soon as they are ready, remove the anchovies using a slotted spoon and let them dry on a sheet of absorbent paper towel.

Arrange the stuffed anchovies in a serving dish 16bring to the table and serve.

storage

Stuffed anchovies should be eaten hot and fragrant at this time. Alternatively, they can be stored in the refrigerator, in an airtight container, for A day maximum: before serving, we suggest that you reheat them for a few moments in the oven so that they become crispy again as if they had just been fried.