Alici Ripiene from Mediterranean Seafood by Alan Davidson
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 ...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Plate
- Skillet
- Stove
Ingredients
- 800 g (1¾ lb) large fresh anchovies
- 130 g (4½ oz) fresh cheese (dolce Tirso or dolce Sardo)
- 5 salted anchovies
- 2 eggs
- flour and breadcrumbs
- olive oil
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