Alici Ripiene

Name: Alici Ripiene (A Sardinian Recipe for Stuffed Anchovies)
Yield: Serves Four
Cuisine: Italy
Ingredients: olive oil; flour and breadcrumbs; flour and breadcrumbs; 2 eggs; 5 salted anchovies; 130 g (4½ oz) fresh cheese (dolce Tirso or dolce Sardo); 130 g (4½ oz) fresh cheese (dolce Tirso or dolce Sardo); 130 g (4½ oz) fresh cheese (dolce Tirso or dolce Sardo); 800 g (1¾ lb) large fresh anchovies

A Sardinian Recipe for Stuffed Anchovies

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

Ingredients

800 g (1¾ lb) large fresh anchovies
130

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

Clean the fresh anchovies, opening them along their bellies and removing the backbones. Wash, debone and fillet the salted anchovies. Inside each fresh anchovy lay one fillet of salted anchovy and a thin strip of cheese. Close the fresh anchovies over again so that they resume their natural shape. Flour them, dip them in beaten egg and then in breadcrumbs. Heat plenty of olive oil in the frying