Serves 4 (entrée)
12 Whole Anchovies
2 Garlic Gloves
6Tblsp Olive Oil
1/2C *Sauce Vierge
1. Gut anchovies in running water, you may fillet them or fry them whole.
2. To make Gremolata, finely chop parsley with garlic and just the rind of one lemon (Use Zester).
3. Add gremolata to the breadcrumbs and coat anchovies. Fry in plenty of olive oil, not turning too much so as to loose all the crumbs.
4. Serve on hot plate topped with the sauce vierge and lemon wedges.
½ C Olive Oil
1 lemon juiced and rind grated
1Tblsp Fresh basil chopped
1 Spring onion finely chopped
1 Tomato, peeled and deseeded
12 Olives, pitted and chopped
To make the combine, olive oil, lemon, spring onion, olives, salt pepper, basil and chopped tomato in sauce pan and warm gently.
Recipe supplied by Adrian Hill.
Click here to buy Anchovies