The recipe for anchovy parmigiana, an exquisite reinterpretation of "'ndurate and fried" anchovies to be prepared during the Christmas holidays
Are you looking for a recipe that is suitable for Christmas and that amazes guests?
Today we suggest one that revisits a classic of the Neapolitan tradition, the anchovies 'ndurate and fried, making one parmigiana to have a mustache.
With its alternating layers Small pizzas of anchovies fried in egg and tomato, with a touch of mozzarella or stringy cheese for those who want it, this recipe will be a perfect combination of Neapolitan tradition and the creative flair of our kitchen.
Versatile and tasty, you can prepare it in advance and finish baking in the oven, and then serve it on the decorated tables, even as an appetizer!
Ingredients
- 500 gr alici or fresh sardines
- 3 eggs
- 200 gr grated bread
- 200 gr flour 0
- salt, pepper and parsley Qb
- 300 ml seed oil for frying
- 15 ml extra virgin olive oil
- 300 ml peeled tomatoes
- 1 clove of garlic
- 2-3 fresh basil leaves
- 30 gr grated Parmesan cheese
We clean the fish
We delish and clean the anchovies well by opening them to the book. Put them, then, in a colander that will allow you to remove all the excess water from the fish. In a large bowl, prepare a beaten egg seasoned with salt, pepper and plenty of chopped parsley; we review the anchovies one by one in the flour, in the beaten egg, then again in the flour, in the egg and in the breadcrumbs. The double breading will make them more crisp and absorb part of the sauce of the final preparation.
We fry the anchovies
Fry the anchovies in plenty of hot seed oil after having made them rest at least 10 minutes in the refrigerator. As soon as they are well browned, let's take them from the oil to put them on absorbent kitchen paper so that the excess oil is eliminated.
Prepare a good tomato sauce by placing a small pot on the stove, with the oil and garlic clove to brown and peeled tomatoes. Season with salt the sauce after it has thickened slightly and season with a few leaves of fresh basil.
Let's mount the Parmigiana
In a large oven dish, whisk the parmigiana of anchovies alternating the small pizzas of eggs and freshly fried anchovies, the tomato sauce and a few slices of stringy cheese (it is optional). Finish the last layer by dusting the surface of the pan with the parmesan and pepper; bake for 15-20 minutes and serve the parmigiana of hot anchovies.
