Anchovies Parmigiana
Popular version
Ingredients
1kg of fresh anchovies (not clean)
400g fresh bread crumbs,
6 eggs,
80g grated parmesan,
2 tablespoons of cheese,
50g extra virgin olive oil,
parsley, oregano,
2-3 lemons
salt q. b.
For the salad:
1 cedar
oil, salt,
crushed green olives.
Procedure
Clean the anchovies. Discard the head, guts and backbone
trying to leave the threads together for dorso.Lavarle and dry
assorbente.Tenere 8-10 fillets with paper aside for
the final decoration. Coat a baking sheet with baking paper round
22 cm in diameter and 4cm in height.
Cover the outer edge of the pan with slices of lemon. Start
putting the lasagna to settle on the bottom a little oil, a
sprinkle with bread, parsley, parmesan and pecorino. On the
a layer of chopped anchovies, season with salt.
Continue with another layer of bread, cheese, parsley,
oregano, a drizzle of olive oil and the egg's sbattuto.Continuare
layers composing the lasagna until exhaustion of all
ingredients. Cover the last layer with the chopped egg and rimasto.Cuocere in oven at 200 degrees for 20 minutes (PTO1).
At the same time prepare the fillets kept apart, passing
in flour, egg and chopped. Half fillets and roll them stop
with a toothpick. Fry in hot oil for a few minutes.
Turn out the cake served with fried fillets of fresh parsley
and the citron slices seasoned with a little oil, salt and crushed green olives.
Another Version
Serves 4
Preparation: 30-35 minutes
Cooking time: 10-15 minutes
INGREDIENTS
300 g of fresh anchovies Cetara
250 g smoked cheese Tramonti
Extra virgin olive oil DOP Colline Salernitane
Oil for frying
Flour
Breadcrumbs q.b.
Chopped parsley
Basil
Sale q.b.
PREPARATION
Clean the anchovies removing heads and entrails. The threads, so remaining will be made to drain and then passed into the flour and then fry them. A finished frying, place them in a ceramic bowl, suitable to go in the oven, the bottom of which was paid a little extra virgin olive oil. Coat the fillets with parsley, coarsely chopped smoked cheese, bread crumbs, basil leaf and a drizzle of olive oil. He then added a new layer of anchovy fillets, which are again covered with provolone, parsley, bread crumbs, basil leaf and a drizzle of olive oil. After completing the layers that can be contained by the bowl, sprinkle with olive oil, provolone and the remaining bread crumbs to form a nice crust on parmesan anchovies. Everything is put in the oven to 200 degrees, turned on earlier and brought to room temperature. Cooking time 10/15 minutes.
Tito Manlio
http://gardenhint.blogspot.com/2011/04/bougainville.html
Popular version
Ingredients
1kg of fresh anchovies (not clean)
400g fresh bread crumbs,
6 eggs,
80g grated parmesan,
2 tablespoons of cheese,
50g extra virgin olive oil,
parsley, oregano,
2-3 lemons
salt q. b.
For the salad:
1 cedar
oil, salt,
crushed green olives.
Procedure
Clean the anchovies. Discard the head, guts and backbone
trying to leave the threads together for dorso.Lavarle and dry
assorbente.Tenere 8-10 fillets with paper aside for
the final decoration. Coat a baking sheet with baking paper round
22 cm in diameter and 4cm in height.
Cover the outer edge of the pan with slices of lemon. Start
putting the lasagna to settle on the bottom a little oil, a
sprinkle with bread, parsley, parmesan and pecorino. On the
a layer of chopped anchovies, season with salt.
Continue with another layer of bread, cheese, parsley,
oregano, a drizzle of olive oil and the egg's sbattuto.Continuare
layers composing the lasagna until exhaustion of all
ingredients. Cover the last layer with the chopped egg and rimasto.Cuocere in oven at 200 degrees for 20 minutes (PTO1).
At the same time prepare the fillets kept apart, passing
in flour, egg and chopped. Half fillets and roll them stop
with a toothpick. Fry in hot oil for a few minutes.
Turn out the cake served with fried fillets of fresh parsley
and the citron slices seasoned with a little oil, salt and crushed green olives.
Another Version
Serves 4
Preparation: 30-35 minutes
Cooking time: 10-15 minutes
INGREDIENTS
300 g of fresh anchovies Cetara
250 g smoked cheese Tramonti
Extra virgin olive oil DOP Colline Salernitane
Oil for frying
Flour
Breadcrumbs q.b.
Chopped parsley
Basil
Sale q.b.
PREPARATION
Clean the anchovies removing heads and entrails. The threads, so remaining will be made to drain and then passed into the flour and then fry them. A finished frying, place them in a ceramic bowl, suitable to go in the oven, the bottom of which was paid a little extra virgin olive oil. Coat the fillets with parsley, coarsely chopped smoked cheese, bread crumbs, basil leaf and a drizzle of olive oil. He then added a new layer of anchovy fillets, which are again covered with provolone, parsley, bread crumbs, basil leaf and a drizzle of olive oil. After completing the layers that can be contained by the bowl, sprinkle with olive oil, provolone and the remaining bread crumbs to form a nice crust on parmesan anchovies. Everything is put in the oven to 200 degrees, turned on earlier and brought to room temperature. Cooking time 10/15 minutes.
Tito Manlio
http://gardenhint.blogspot.com/2011/04/bougainville.html
Source...