Anchovies au gratin

(2)

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: for 4 people

Ingredients

600 g of anchovies,

1 lemon,

½ glass of extra virgin olive oil,

1 clove garlic,

a bunch of parsley,

250 g of breadcrumbs,

salt.

Introduction

The anchovy has a white and tasty meat that adapts to any type of cooking. Thanks to its "spicy" flavour, it is used as a "seasoning agent" for other dishes. Anchovy is probably the most consumed fresh fish in the Adriatic. Like all blue fish, it is able to reduce cholesterol level.

Preparing

This content is not public. Log in to see the recipe preparation.

To add a reviewLogin

No review found Sign in to leave e review

Linked products