Tongued anchovies on caponata with honey
Recipe second for 4 people based on Anchovies - cooking method pan.
Preparation:
Preparation: Put the oil and all the vegetables for the caponata in a non-stick pan, continue cooking for 10 minutes, salt and pepper and add the vinegar and honey. Take the gutted anchovies and prepare the filling with breadcrumbs, lemon juice, pine nuts, raisins, mint, oil, salt and pepper. Put the stuffing inside the anchovies open like a book. Cook them in a non-stick pan and then place them on the previously prepared caponata.
Ingredients:
Ingredients: For the anchovies: - 250 g anchovies - 100 g breadcrumbs - 1 lemon (juice) - 20 g sultanas - 20 g pine nuts - 10 fresh mint leaves - extra virgin olive oil - salt - pepper - for the caponata : - 1 celery stalk - 100 g pumpkin - 50 g black olives - 1/2 onion - 50 g desalted capers - 20 g honey - 20 g white wine vinegar - extra virgin olive oil - salt - pepper
Chi è l'autore
Vini consigliati dal sommelier professionista
-
Mare Chiaro Cirò Bianco DOCDisponibile -
Alsace GewurztraminerDisponibile
