The recipes of traditional Neapolitan cuisine .
Anchovies ” begoldened” and fried are a typical dish of Neapolitan tradition. Anchovies , poor fish for excellence but , as we know today, however, rich in nutritional point of view with its content of omega-3 , the prince of blue fish .
The word ” begolden” refers to the subtle and tasty golden crust that forms on the fry after the anchovies soaked in egg and then in flour. This thin coating protects the anchovies hot oil and fry it preserves the flavor and delicate texture .
Ingredients for 4 persons: 1 kg . of fresh anchovies , 3 eggs , a tablespoon of grated pecorino cheese, 100 gr. of flour , a handful of chopped parsley, salt and peanut oil for frying.
Making of recipe.
We clean the anchovies , depriving them of the head and bones , leave the tail attached by opening “book ” Wash under cold running water .
Glide the eggs in a bowl and mix with cheese , salt and parsley. Aside from prepare a dish with flour.
Bring to room temperature peanut oil in a large frying pan , and lowering the flame when we begin to fry
( the anchovies are delicate ) .
Now floured uniformly anchovies , on the one hand and on the other hand , we remove the excess flour and put them into the beaten egg . Then fry few at a time , brown them on both sides.
Put quickly on a paper towels , a pinch of salt and eat immediately