Stuffed anchovies

Stuffed anchovies

1. Clean the anchovies by removing the central scrape but keep the two loins whole and together. Set aside spread on a plate.
2. In a saucepan, crush the garlic, salt, cloves, a few peppercorns and a few strands of saffron. Add the loins of two boneless anchovies, mashing them together with the yolk of an egg, a few drops of lemon juice, the chopped ham and the breadcrumbs until it becomes a thick paste.
3. Take each anchovy in the palm of your hand, place a teaspoon of the pasta on top, crush and cover with another anchovy, joining the two with the filling that will be in the middle.
4. Put flour in a dish to fry, in another dish beat a whole egg along with the leftover white of the one we used for the filling.
5. Flour the stuffed anchovies, dip them in the beaten egg and fry in plenty of hot Molino de Izcar extra virgin olive oil.
6. When they are golden, drain them and serve with a few drops of lemon.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5