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stuffed anchovies

By Luca Caselli III As. stuffed anchovies. 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.

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stuffed anchovies

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  1. By Luca Caselli III As stuffed anchovies

  2. 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.

  3. 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.

  4. 1kg anchovy • 4 eggs • 50 g Parmesan, • bread of a sandwich, • bread crumbs • 1 o 2 cloves of garlic • Marjoram • salt and • oil Ingredients

  5. Preparation 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.

  6. Preparation Open an anchovy like a book. Put a bit of stuffing on it and close with another anchovies.

  7. Fry in hot oil and serve hot! Very good…

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