By Luca Caselli III As. The typical Ligurian tradition is traced also in this dish, which...

By Luca Caselli III As

The typical Ligurian tradition is traced also in this dish, which harmoniously combines the

flavours of the earth with fresh seafood, giving origin to a fresh tasting yet simple recipe which is suitable also for Sunday

picnics and outings.

A wine to accompany this dish should be one that cleanses the palate after the food, for example a Lumassina

from Finale whose characteristics are particularly suitable.  

• 1kg anchovy• 4 eggs• 50 g Parmesan, • bread of a sandwich,

• bread crumbs• 1 o 2 cloves of garlic

• Marjoram• salt and• oil

Ingredients

Clean the anchovies

In a little oil fry 6 or 7 anchovies cut into pieces.

Combine the anchovies fried with bread crumbs, 3 eggs, prmigiano, marjoram, minced garlic and salt.

Preparation

Put a bit of stuffing on it

PreparationOpen an anchovy like a book.

and close with another anchovies.

Fry in hot oil and serve hot! Very good…