SERVE 4
25 ANCHIOVES, 40G OF BREADCRUMBS, 1 YOLK, 1 GARLIC, 2/3 ANCHIOVES IN OIL,
1 SPOON OF PECORINO CHEESE,1 SPOON OF PINE NUTS, OIL EXTRA VIRGINOF OLIVE, 1 SPOON OF PARSLEY, SALT AND PEPPER.
TO SEASON :
100G OF OLIVES, BASIL,30G CAPERS,1 SPOON OF PINE NUTS, OREGANO,100G OF OIL
EXTRA VIRGIN OF OLIVE.
DRAWING EVERY CONTAINER WITH 5 ANCHIOVES LEARNING TO DEBORD THE PART OF THE CODE, CHOP THE ANCHIOVES REMAINED AND PUT THEM WITH A BREAD CRUMBS,GARLIC AND PINE NUTS.
HEAT A PAN WITH A LITTLE BIT OF OIL, ADD THE STUFFING FOR 3 MINUTES.
OUT OF THE FIRE ADD THE PECORINO, PARSLEY,1 YOLK AND MIX WELL.
POUR ALL IN EACH STENCIL CLOSE TURNING THE CODE AND COOK IN THE OVEN
A BAGNO MARIA X 8M A 180°
WAIT 2/3MINUTES BEFORE TO TURN THEM.