David Rocco - Recepty - Hlavní jídla - Ančovičkové kuličky

Ančovičkové kuličky

2 lb fresh anchovies, cleaned and chopped (907g)
3/4 cup breadcrumbs (176ml)
1 egg
salt to taste
2 garlic cloves, finely chopped
a bunch fresh flat leaf parsley, finely chopped
3/4 cup freshly grated parmigiano cheese (176ml)
1 cup white wine (235ml)
extra virgin olive oil, for deep-frying
tomato sauce*, as much as you need, optional

To start your Polpette di Acciughe:

	Place anchovies, breadcrumbs, egg, salt, garlic, parsley, parmigiano cheese and wine in a mixing bowl. Combine the ingredients together well using your hands.
	If the mixture is too dry, add more wine, or if it’s too wet, add more breadcrumbs.
	Scoop mixture, in the amount of an egg, onto the palm of your hands and form into a compact ball. Repeat until mixture is consumed.
	Heat up extra virgin olive oil in a deep pan.
	Gently place balls in the hot oil, a few at time, and fry until golden brown. Turn balls over to cook on all sides.
	Transfer to a plate with an absorbent paper towel.
	Serve immediately or place into simmering tomato sauce for a few minutes. Serve with extra sauce.

*See David Roccos Dolce Vita ‘salsa di 5 minuti’ recipe for tomato sauce.

Per 4 persone

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