Ricette
Anchovy balls in sauce with toast and 100% Italian extra virgin olive oil
Prodotti utilizzati
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL
Ingredients
-
300 g /
Gutted, boned Anchovies
-
2 (about 300 g) /
Medium-sized boiled Potatoes
-
250 ml /
Tomato Purée
-
4 slices /
Coarse Tuscan-style Bread
-
1 /
Egg
-
2 spoonfuls /
Breadcrumbs
-
4 spoonfuls /
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL
-
some leaves /
Fresh Basil
-
to taste /
Grated Rind of 1/2 Lemon
-
1 clove /
Garlic
-
to taste /
Flour
-
to taste /
Salt
Instructions
Rinse the anchovies under running water, pat dry with kitchen paper to remove the excess water and cut into pieces of about 1 cm.
Mash the boiled potatoes with a fork while still hot and place in a large bowl. Add the anchovies, the breadcrumbs, the egg, the lemon rind, ten or so coarsely torn basil leaves and a pinch of salt. Mix thoroughly with your hands to form a uniform mixture; add a few more breadcrumbs if too wet. Form walnut-size balls, coat with flour and cook a few at a time in a large frying-pan in which two spoonfuls of oil have been heated.
Cook the anchovy balls for about 5 minutes, turning carefully to ensure they are golden brown on all sides. When cooked, transfer to a plate lined with kitchen paper and set aside.
Heat a spoonful of oil in a frying-pan, fry the clove of garlic until it starts to change colour then remove it, add the tomato purée and heat. Add the anchovy balls and continue cooking for a few minutes.
Serve the balls piping hot, completing with a few basil leaves and a dribble of oil, accompanied by a slice of toasted Tuscan bread.
