INGREDIENTI PER 4 PERSONE
– 800g Beccafico
– 100g Pan grattato
– 1 Cucchiaio Olio EVO
– Scorza di limone
– ½ Cucchiaio di Zucchero
– 50g Capperi
– 50g Olive nere snocciolate e finemente tagliate
– 40g Uvetta
– 40g Pinoli
– 4 Acciughe salate
– Uova
– Sale e pepe
– Olio d’arachidi
Pulire i beccafico, rimuovere le spine ed aprili a libro. Riempirli con tutti gli ingredient e, infine, mettere in cima un’altro beccafico. Immergere nell’uovo e poi nel pan grattato.
Friggere in olio d’arachidi a 170°
RECIPE FOR 4 PEOPLE
Beccafico is the Sicilian name for a gluttonous bird that loves figs, and gorges itself in the summer becoming plump and juicy. Personally I prefer to use anchovies rather than sardines, because they are less fatty and therefore easier to digest.
The stuffing :
– 800g fresh anchovies
– 100g breadcrumbs
– 1 tablespoon Extra Virgin oil
– Zest of 1 lemon
– ½ tablespoon of sugar
– 50g Capers
– 50g Black pitted olives, finely chopped
– 40g Raisins
– 40g Pine nuts
– 4 salted anchovies in oil
– Salt and Pepper
Clean the anchovies, remove the fishbones and open them like a book. Stuff the anchovies with all the ingredients, then put another anchovie on the top. Dip them in the egg and then in the breadcrumbs.
Fry in the peanut oil (170° C)