"Allinguate" Anchovies on Ratatouille with Honey
Instructions
In a pan put oil and all vegetables for Ratatouille, continue cooking for 10 minutes, add salt, pepper and add the vinegar and honey.
Take the anchovies and prepare eviscerated the stuffed with bread crumbs, lemon juice, pine nuts, raisins, mint, olive oil, salt and pepper.
Put the stuffing inside the open anchovies.
Cook them in a pan and then supporting them on caponata prepared previously.
Ingredients and dosing for 4 persons
- For the anchovies:
- 250 g of anchovies
- 100 g of breadcrumbs
- 1 lemon (juice)
- 20 g of sultanas
- 20 g of pine nuts
- 10 leaves fresh mint
- Olive oil extra virgin
- Salt
- Pepper
- For ratatouille:
- 1 costa of celery
- 100 g of pumpkin
- 50 g of black olives
- 1/2 onion
- 50 g of capers desalted
- 20 g of honey
- 20 g of white wine vinegar
- Olive oil extra virgin
- Salt
- Pepper