Alici Ripiene

A Sardinian Recipe for Stuffed Anchovies

Preparation info

  • Serves

    Four

    • Difficulty

      Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About

Ingredients

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