acciughe ripiene

acciughe ripiene

Stuffed anchovies



Serves 4
900g of medium to large fresh anchovies
100g of anchovy fillets under oil
100g of fresh pecorino
2 eggs
60g of breadcrumbs
40g of flour
1 lemon
Mixed salad leaf (to accompany)
Sunflower oil for frying


Clean the fresh anchovies under a running tap and remove the heads and stomach. Now take a knife and very carefully butterfly (open up) the anchovies paying attention that you don’t separate the two fillets.

Chop the pecorino and anchovy fillets under oil into strips and place inside the fresh anchovies closing them back up like a sandwich. Lightly flour each stuffed anchovy and immerse in beaten egg.

Roll the anchovies in breadcrumbs and fry them in batches in very hot oil until golden brown. Remove from the oil with a slotted spoon and place on some kitchen towel to absorb any excess oil.
Serve on a bed of mix salad leaf tossed in olive oil and vinegar and with wedges of lemon on the side.

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