Italian
Alici 'Mbuttunate
by Chef in Camicia · 306K subscribers on YouTube
A classic Neapolitan recipe of anchovies stuffed with provola cheese, breaded with hazelnut and breadcrumbs, then fried to golden perfection. Served optionally with a quick tartar sauce.
- Difficulty
- medium
Ingredients
14 items- Fresh AnchoviesFresh anchovies
- Smoked ProvolaSmoked provola cheese
- ParsleyParsley
- 2 pcsEgg1 for the filling, 1 for the breading
- Pecorino RomanoGrated pecorino cheese
- Black PepperBlack pepper
- Crushed HazelnutsHazelnut granules
- BreadcrumbsBreadcrumbs
- Seed OilVegetable oil for frying
- 2 tbspMayonnaise(optional) — For the tartar sauce
- 2 pcsPickled Gherkins(optional) — Pickles, for the tartar sauce
- Pickle Juice(optional) — Pickle brine, to taste
- SaltFor serving
- Lemon ZestLemon zest, for serving
Method
- Prepare the filling: finely chop parsley and cut the provola into slices the size of an anchovy.
- In a bowl, beat the egg and mix with parsley, grated pecorino, and black pepper.
- Dip a slice of provola into the egg mixture, then place it on one anchovy fillet.
- Cover with another anchovy fillet to form a sandwich.
- In a separate bowl, mix hazelnut granules with breadcrumbs.
- Coat the anchovy sandwich first in the hazelnut-breadcrumb mixture, then dip in beaten egg, and coat again in the mixture (double breading).
- Let the breaded sandwiches rest for 10 minutes.
- Heat oil in a pan over medium heat (not too hot). Fry the sandwiches until golden on both sides.
- Optionally, prepare the tartar sauce: finely chop the pickles and mix with mayonnaise and a little of the pickle brine.
- Serve the fried anchovies hot, sprinkled with salt, lemon zest, and extra pecorino. Accompany with the tartar sauce.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
