Deep Fried Anchovies with Fresh Tomato Sauce and Buffalo Mozzarella

Via Variante Esterna S.S. 270
Chef: Anna Iacono

very fresh Anchovies, flour, eggs, Buffalo Mozzarella, cherry tomatoes, garlic, basil, Extra Virgin Olive oil, peanut oil, salt, pepper, Parmigiano Reggiano


Remove the heads and guts of the Anchovies, remove the bones and
butterfly the fish (keeping both sides of the fish connected). Wash
the fish and pat dry. Meanwhile, prepare the tomato sauce. Gently
toast a slice of garlic in the olive oil and add the fresh cherry
tomatoes – cook briefly and then strain the sauce. Whip up the eggs
with salt and pepper. Flour both sides of the fish, then dip the
floured fish in the egg mixture, drop into the hot peanut oil and fry
until golden brown. Remove fish from oil and place in a flat baking
dish. Top the fish with tomato sauce and sprinkle the Parmigiano
Reggiano over all, then place a slice of mozzarella on each fish. Bake
at 180° C (350° F) until the mozzarella melts. Remove from oven,
decorate with basil and serve.
Wine Suggestion:
Greco di Tufo Loggia della Serra