Latest / GialloZafferano.com / Fried stuffed anchovies

Transcript

Fried stuffed anchovies · GialloZafferano.com

• 0:00
  Speaker 1: Fried stuffed anchovies are a crunchy, aromatic fish dish with
• 0:03
  Speaker 1: a soft, herb-filled center and a fresh wild fennel sauce.
• 0:08
  Speaker 1: The recipe serves four people. Preparation time is about 30 minutes,
• 0:13
  Speaker 1: plus 30 minutes of resting in the refrigerator. Cooking time
• 0:17
  Speaker 1: is about 15 minutes. For the anchovies and coating, you
• 0:21
  Speaker 1: need 500 grams of fresh anchovies, type 00 flour as needed,
• 0:27
  Speaker 1: 300 g of breadcrumbs 3 eggs For the filling, you
• 0:33
  Speaker 1: need 130 g of homemade bread 3 g of parsley
• 0:39
  Speaker 1: 6 g of wild fennel 2 g of mint 3
• 0:45
  Speaker 1: g of basil 1 bay leaf 10 g of shallot
• 0:50
  Speaker 1: 15 g of raisins 15 g of pine nuts 4
• 0:54
  Speaker 1: g of fine salt 1 pinch of sugar 20 grams
• 1:02
  Speaker 1: of extra virgin olive oil 1 orange 20 grams of
• 1:07
  Speaker 1: Parmigiano-Reggiano cheese For the fennel sauce, you need 100 grams
• 1:13
  Speaker 1: of wild fennel 60 grams of extra virgin olive oil
• 1:18
  Speaker 1: Fine salt, as needed For frying, you need 1 liter
• 1:24
  Speaker 1: of sunflower seed oil Start with the filling. Slice the
• 1:29
  Speaker 1: bread and break it into coarse pieces. Place the bread
• 1:33
  Speaker 1: in a food processor bowl. Add the washed and dried parsley.
• 1:38
  Speaker 1: Add the wild fennel. Add the bay leaf, the basil,
• 1:41
  Speaker 1: and the mint. Add the raisins after you soak and
• 1:45
  Speaker 1: squeeze them well. Add the pine nuts, the fine salt,
• 1:49
  Speaker 1: and the pinch of sugar. Pour in the extra virgin
• 1:52
  Speaker 1: olive oil. Add the grated Parmigiano-Reggiano cheese. Add the shallot,
• 1:58
  Speaker 1: peeled and cut into large pieces. Grate the orange zest
• 2:02
  Speaker 1: without taking the white pith and add it. Add a
• 2:06
  Speaker 1: little orange juice. Blend until you obtain a homogeneous and
• 2:10
  Speaker 1: fairly fine mixture. The filling must be soft and moist,
• 2:14
  Speaker 1: but not runny. If it is too dry, you add
• 2:17
  Speaker 1: a very small amount of orange juice or oil. If
• 2:20
  Speaker 1: it is too soft, you add a little more bread
• 2:23
  Speaker 1: and blend again. Prepare the fennel sauce. Place the wild
• 2:28
  Speaker 1: fennel in a blender bowl. Pour in the extra virgin
• 2:31
  Speaker 1: olive oil. Add a pinch of fine salt. Blend with
• 2:36
  Speaker 1: an immersion blender until the sauce is smooth and bright green.
• 2:40
  Speaker 1: Transfer the sauce into a squeeze bottle or a piping
• 2:42
  Speaker 1: bag without a tip and set it aside. Clean the anchovies.
• 2:48
  Speaker 1: Remove the head and entrails. Gently open each anchovy like
• 2:52
  Speaker 1: a book. Remove the central bone, trying to keep the
• 2:56
  Speaker 1: two fillets attached. Lay a sheet of parchment paper on
• 2:59
  Speaker 1: the work surface. Place five anchovies side by side on
• 3:03
  Speaker 1: the paper, with the flesh side facing up. Spread a
• 3:07
  Speaker 1: portion of the filling over the five anchovies. Form a thin,
• 3:11
  Speaker 1: even layer and compact it gently with your fingers. Place
• 3:15
  Speaker 1: another five anchovies on top, with the skin side facing up.
• 3:19
  Speaker 1: Spread a second layer of filling over these anchovies. Complete
• 3:24
  Speaker 1: with another 5 anchovies, forming a stack with 3 layers
• 3:27
  Speaker 1: of fish and 2 layers of filling. Fold a corner
• 3:30
  Speaker 1: of the parchment paper over the anchovies. Gently wrap everything,
• 3:35
  Speaker 1: forming a compact parcel. Transfer the parcel to the refrigerator
• 3:39
  Speaker 1: for about 30 minutes. This resting time helps the filling
• 3:43
  Speaker 1: firm up and keeps the preparation in shape during frying.
• 3:47
  Speaker 1: After the resting time, prepare 3 containers. Place flour in
• 3:51
  Speaker 1: the first container. Beat the three eggs and pour them
• 3:55
  Speaker 1: into the second container. Place the breadcrumbs in the third container.
• 4:00
  Speaker 1: Carefully remove the anchovy parcel from the parchment paper. Cut
• 4:05
  Speaker 1: or handle it as needed, keeping the layers compact. Coat
• 4:09
  Speaker 1: the anchovies in flour on all sides. Then dip them
• 4:13
  Speaker 1: in the beaten eggs. Finally, pass them through the breadcrumbs.
• 4:18
  Speaker 1: Press the breadcrumbs well over the entire surface, taking care
• 4:21
  Speaker 1: not to break the layer preparation. Heat the sunflower seed
• 4:25
  Speaker 1: oil in a large pot until it reaches 356 degrees Fahrenheit.
• 4:30
  Speaker 1: Gently immerse the breaded anchovies in the hot oil, using
• 4:33
  Speaker 1: a skimmer. Fry until they are golden and crispy on
• 4:36
  Speaker 1: all sides. Drain them and place them on paper towels
• 4:40
  Speaker 1: to absorb excess oil. Finish with a few flakes of
• 4:44
  Speaker 1: salt on the surface. Place the fried stuffed anchovies in
• 4:48
  Speaker 1: the center of each serving plate. Take the fennel sauce and,
• 4:52
  Speaker 1: using the squeeze bottle or piping bag, distribute the sauce
• 4:55
  Speaker 1: over the surface of the anchovies, creating decorative stripes. You
• 4:59
  Speaker 1: serve the fried stuffed anchovies immediately, while they are hot
• 5:02
  Speaker 1: and crisp, with the fresh wild fennel sauce enhancing the
• 5:05
  Speaker 1: flavor of the filling and the crunchy exterior.