Crispy Anchovies with Sage and Pine Nuts
Most ingredients are available in Antonio’s Market!
24 ea Fresh Anchovies, Butterflied
3/4 tsp Sage, Finely Chopped
3/4 cup Pine Nuts
1/4 cup Extra Virgin Olive Oil, Divided
1/4 cup Dry White Wine
3 ea Eggs
1/2 cup Unbleached All-Purpose Flour
1 cup Plain Coarse Bread Crumbs
5 cups Baby Arugula, Loosely Packaged
Vegetable Oil for Frying
Fine Sea Salt
Method of Preparation
1. In a small skillet, heat the nuts over low heat for 5 minutes.
2. Transfer to a plate to cool completely.
3. Meanwhile, in a shallow baking dish, marinate the anchovies in wine for 10 minutes.
4. Drain and pat them dry.
5. In the bowl of a food processor, finely chop the nuts and transfer to a bowl.
6. Add 2 tbsp olive oil, the sage and 1/2 tsp of salt.
7. Arrange the anchovies on a large platter, flesh-side up.
8. Lightly season with salt.
9. Sprinkle the nut mixture on top of half of the anchovies.
10. Top the anchovies with the nut mixture with the remaining anchovies flesh-side down, to form neat packets (little sandwiches almost).
11. Spread the flour on a large plate.
12. In a large shallow bowl, lightly beat together the eggs.
13. On a second large plate, spread the bread crumbs.
14. Working with 1 anchovy packet at a time, hold the packet together and lightly flour, then dip in the egg, letting the excess drip of.
15. Press the packet into the bread crumbs to coat both sides.
16. Transfer to a clean, large platter.
17. Place a wire rack over a baking sheet and place next to the stove.
18. Fill a large skillet with vegetable oil to come 1/4 inch up the sides.
19. Heat oil over medium to medium-high heat until simmering.
20. In batches, fry the packets; adjust heat if necessary so the oil does not smoke.
21. Fry each packet for 2 minutes per side, until golden brown and cooked through
22. Transfer the packets to the prepared wire rack to drain.
La Cucina Italiana Magazine, May/June 2013 Issue