Anchovies stuffed with salad
Instructions
Blend garlic with parsley, bread soaked in milk and an egg; stuffed with anchovy fillets compound; arrange on a baking sheet, sprinkle with oil, breadcrumbs and bake for 5 minutes at 180 degrees.
Serve with a fresh insalatiina made with grapefruit segments, the arugula, olives, carrots and celery into strips with a julienne of prosciutto crudo.
Ingredients and dosing for 4 persons
- 8 anchovy fillets
- 1 clove of garlic
- 50 g of bread
- Parsley
- Milk
- Breadcrumbs
- 20 g of pine nuts
- 1 egg
- 1 grapefruit
- 100 g of arugula salad
- 5 black olives
- 1 carrot
- 1 costa of celery
- 2 slices of ham
- Olive oil
- Salt
- Pepper