Anchovy roulades
Instructions
Remove the head to open them from the anchovies, the belly gently, remove the innards and bones, wash them, dry them and put them to bath in wine.
Meanwhile, in a bowl, mix the breadcrumbs with the cheese, parsley with garlic, oregano, salt and pepper.
Drain the anchovies, sprinkle the inside with the prepared mixture, roll them up and fermatele with a stick.
Passed the Roulades in the ' flour and FRY in hot oil but not steaming.
Serve freshly cooked and golden.
With the same ingredients, substituting the anchovies, you can prepare the Eggplant rolls: thickly thin enough, you lose their bitter liquid in the usual way, fry them and then proceed as described above.
Ingredients and dosing for 4 persons
- 12 large anchovies
- Dry white wine
- 50 g of breadcrumbs
- 2 tablespoons of grated pecorino cheese
- Chopped parsley with 1 clove garlic
- 1 pinch of oregano
- Salt
- Pepper
- Flour
- Frying oil