Alici spur
Instructions
Clean the anchovies (no fillet them), removing the head, bones, innards and tail; wash, then dry on a tea towel.
In a bowl, beat with the whisk eggs pastry, along with salt and a little flour, enough pe get a soft batter.
here place the anchovies, then tuffatele, where the oil sizzles, and FRY; When golden brown, drain, dry them on absorbent paper and arrange in serving dish; cover with vinegar, sprinkle with garlic and parsley, then put in cool place to stand for a few hours, before serving.
