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…