Italian
Stuffed Anchovies
by Manu Food · 60K subscribers on YouTube
A different way to enjoy this fish, suitable as a main course or even as an appetizer or finger food.
- Difficulty
- medium
Ingredients
13 items- Capers
- Olives
- Parsley
- Provola
- Breadcrumbssqueezed dry
- 1 pcsEggone for the stuffing, plus more for breading
- Parmigiano O Pecorinograted, to taste
- Black Pepperto taste
- Grated Bread(optional) — if needed to adjust consistency of stuffing
- Anchovieslarge anchovies
- Flourfor coating
- Breadcrumbsfor breading
- Frying Oilfor frying
Method
- Finely chop capers, olives, and parsley together with a knife.
- Finely dice the provola cheese as small as possible.
- Squeeze the breadcrumbs (mollica) well to remove excess moisture.
- Combine the squeezed breadcrumbs, chopped capers, olives, parsley, diced provola, one egg, grated Parmesan or Pecorino, and black pepper. Mix by pressing the mixture between your hands to incorporate all ingredients.
- If the mixture is too liquid, add some breadcrumbs to achieve a firm consistency that can be shaped.
- Clean the anchovies: remove the head, open the belly, and carefully remove the backbone by pulling it upwards, taking care not to separate the two fillets. Break the tail off when you reach it.
- Take one anchovy fillet, place some stuffing on top, cover with another fillet, and press firmly with your hands to seal the edges. If there are gaps, add a small piece of fillet to fill them.
- Bread the stuffed anchovies: first coat in flour, then in beaten egg, and finally in breadcrumbs.
- Let the breaded anchovies rest in the refrigerator for about an hour to stabilize.
- Fry them a few at a time in hot oil until golden.
