Recipe courtesy of David Rocco
Episode: Pesce
Anchovies in Love
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 1/2 ounces/100 g prosciutto cotto, thinly sliced
  • 1 ball buffalo mozzarella cheese, thinly sliced
  • 1 pound anchovies, heads removed, gutted and cleaned
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • 1/2 cup breadcrumbs
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • Olive oil, for frying

Directions

Lay slices of prosciutto and mozzarella between 2 anchovy fillets (like a sandwich), and sprinkle with salt and pepper. Pour the breadcrumbs and flour onto 2 separate plates, and put the egg in a small bowl. Dredge the anchovies in the flour, followed by the egg wash, and then in the breadcrumbs. Heat olive oil in a pan until very hot, and then fry the anchovies in batches until golden on both sides.

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