NeapolitanItalian
Mixed Fried Cheese and Anchovies
by Gambero Rosso · 452K subscribers on YouTube
A quick and tasty Neapolitan aperitivo recipe by Peppe Guida, featuring crispy fried bread and cheese sandwiches alongside anchovies stuffed with cheese, served with a fresh black broccoli salad and lemon zest.
- Difficulty
- medium
Ingredients
10 items- ChiaviconeA semi-hard cheese from Campania, similar to provolone or caciotta.
- BreadStale bread, sliced about 1 cm thick.
- AnchoviesFresh anchovies, butterflied.
- EggBeaten for breading.
- FlourFor dredging.
- Seed OilFor deep-frying.
- SaltTo taste.
- Black PepperTo taste; the chef uses Timut pepper.
- LemonZest only, for serving.
- Broccolo neroBlack broccoli from Naples, thinly sliced for a side salad.
Method
- Remove the rind from the chiavicone cheese and cut it into pieces about 0.5 cm thick.
- Cut stale bread into slices about 1 cm thick, shaping them to match the cheese slices.
- Open the anchovies like a book, remove the backbone, and season with salt and pepper.
- Cut the cheese into long strips roughly the length of an anchovy fillet.
- Place a cheese strip on one side of the opened anchovy and close it to wrap the cheese inside.
- Make sandwiches by placing a cheese slice between two bread slices.
- Dust both the anchovy rolls and the bread-and-cheese sandwiches in flour.
- Beat the eggs in a bowl and dip the floured pieces into the egg.
- Heat plenty of oil in a deep pan and fry the pieces in batches until golden and crispy.
- Reserve the leftover egg mixture and fry it briefly to make a small frittata.
- Serve the fried items with lemon zest and a side salad of thinly sliced black broccoli seasoned with salt and pepper.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
