You will no longer be able to resist anchovies prepared in this way: with a tasty filling and crispy frying they can be enjoyed from the aperitif to the table
The anchovies are among the more versatile fish to cook, in fact, lend themselves to many preparations and the result is always very tasty. If there is one recipe, however, that enhances the taste and makes them practically "unforgettable" is that of the "mbuttunate" anchovies, typical of Cilento.
Campania is known to be rich in dishes from intense flavor and the anchovies stuffed with Cilento fully respect this culinary tradition. Prepared like this, stuffed with mozzarella and fried, they are perfect for a starter, for a second or for an aperitif.
The recipe of anchovies alla cilentana
Ingredients
To prepare the stuffed anchovies alla cilentana at home you will need: 600 g of anchovies, 3 eggs, 200 g of grated pecorino cheese, breadcrumbs, parsley, minced garlic, extra virgin olive oil, salt and pepper.
The preparation
The first thing to do to prepare the anchovies alla cilentana is clean the fish in depth, removing the head and all the bones, and then opening them in the classic shape of book.
Get ready now the stuffing: with a kitchen whisk or fork beat the eggs, add salt, pepper, pecorino cheese, parsley, garlic then add the breadcrumbs and mix well until the mixture is well blended and soft.
Fill the anchovies with the filling and close them. Then pass them in the flour and fry them in the oil until they are golden brown. Before serving, let them dry on absorbent paper sheets to remove excess oil and bring them to the table even more fragrant.
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