by luca caselli iii as. the typical ligurian tradition is traced also in this dish, which...
DESCRIPTION
A wine to accompany this dish should be one that cleanses the palate after the food, for example a Lumassina from Finale whose characteristics are particularly suitable.TRANSCRIPT
By Luca Caselli III As
The typical Ligurian tradition is traced also in this dish, which harmoniously combines the
flavours of the earth with fresh seafood, giving origin to a fresh tasting yet simple recipe which is suitable also for Sunday
picnics and outings.
A wine to accompany this dish should be one that cleanses the palate after the food, for example a Lumassina
from Finale whose characteristics are particularly suitable.
• 1kg anchovy• 4 eggs• 50 g Parmesan, • bread of a sandwich,
• bread crumbs• 1 o 2 cloves of garlic
• Marjoram• salt and• oil
Ingredients
Clean the anchovies
In a little oil fry 6 or 7 anchovies cut into pieces.
Combine the anchovies fried with bread crumbs, 3 eggs, prmigiano, marjoram, minced garlic and salt.
Preparation
Put a bit of stuffing on it
PreparationOpen an anchovy like a book.
and close with another anchovies.
Fry in hot oil and serve hot! Very good…