STUFFED ANCHOVIES
Ingredients
600 g. anchovies, 200 g. chard leaves, a spoonful of grated Parmesan, a clove
of garlic, a handful of chopped parsley, a handful of milk-soaked bread squeezed
dry, two eggs, breadcrumbs and extra virgin olive oil cultivar Taggiasca.
Preparation
take off the anchovies heads, open down the middle,
carefully remove the innards, clean with water and pat dry. Wash the chard
leaves and cook them in the water that remains of the surface of the leaves,
then squeeze dry and chop, then put in a casserole dish with the grated Parmesan,
the chopped garlic and parsley, the bread and eggs. Sprinkle with salt and
mix well together; fill the anchovies with the mixture, roll them in breadcrumbs
and fry in extra virgin olive oil cultivar Taggiasca or cook them in the oven
at 200° for around 20 minutes.
Wine suggested: pigato
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