Fried anchovies on a bed of escarole and gratin clams
Instructions
Fry the fillets of alice and serve on sliced Escarole and dressed with oil and salt.
Open clams, season with salt, pepper and chopped parsley and breadcrumbs and bake with a drizzle of olive oil for a few minutes.
Ingredients and dosing for 4 persons
- 200 g of anchovies
- 100 g of escarole salad
- 8 cockles
- Breadcrumbs
- Frying oil
- Chopped parsley
- 1 thread of olive oil
- Salt
- Pepper