venerdì 12 luglio 2013

Alici in carrozza

Small, shiny and silver: anchovies can change your dish from good to extraordinary delicious.
They are sold fresh, oil-canned or salt-preserved, as a paste, oil or extract (the so-called colatura). Full of Omega-3 fatty acids, iron, phosphorus, magnesium and calcium they can be used to enrich salads, pasta, stuffing or to marinate.
I fell in love with this dish when I tried it for lunch on the beach. Today I will give you the light version of the original recipe where the anchovies were fried.

300 gr anchovies (serves 2)
2 eggs
125 gr mozzarella
white wine
lemon zest

Wash the anchovies under cold water. Open them horizontally from the head to the tail and Remove the head and the innards.

Mix in a bowl the eggs. Blend in the breadcrumbs with the ginger, the chili flakes and the salt on a wax paper. Cut the mozzarella into sticks, squeezing out the liquid on a paper toilet.

Lay 1-2 mozzarella sticks with some lemon zest between two anchovy fillets (like a sandwich). Dip it into the eggs and dredge in the breadcrumbs.

In a oven pan put the anchovies with 2 tbs of oil, a sprinkle of white wine and parsley and cook in a preheated oven to 200°C for 10-15min.

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