Culture. Eat it
18 March 2016
Extremely easy recipe, at least as much as it’s exhausting clean a pound of fish. If you are so daredevil as me, your fishmonger will save you selling previously cleansed and filleted anchovies. Yes, because after minutes and minutes spent feeling Jack the Ripper of the Seven Seas, cutting off heads, removing entrails and spinal bone, the poor – but delicious – anchovies, the desire to cook will wane. Somewhat how when I was a college student and I decided to take the Monday direct train at 6:04 a.m. to Milan: until the memory of that early rising (with related and omnipresent anxiety to train loss) not faded with time, I swore that I would never do that again. As with the anchovies gut. And I immediately feel the queen of the unlikely similes.
INGREDIENTS (serves 4 people, even if Sara and I ate them in two, but don’t tell anyone)
- Half a kilo of fresh anchovies
- 3 handfuls of shelled pistachios reduced in crumb
- 3 bread slices
- 2 tablespoons of grated parmesan cheese
- Breadcrumbs q.s.
- Fresh chives, thyme and rosemary q.s.
- Extra virgin olive oil, salt, pepper q.s.
Matching soundtrack: Wish you were here, Incubus
PROCESS
Wash and clean the fresh anchovies. If your fishmonger already have done it lucky you… otherwise, best wishes! I’m kidding. It’s easy and sometimes it can be relaxing as well ( we have to find the positive side of everything, right ?!). Just rinse with running water, then remove the head with thumb, open the fish along the spine, remove the fishbone always with your fingers and throw the entrails, separate the flesh from the bone, remove the tail and you got the filet. Now we prepare the filling: roughly chopped the bread, add in the pistachios, Parmesan cheese, the herbs mixture, salt and pepper. Now take one by one the fillets, breaded them with breadcrumbs only on the side of the pulp and, after that, also add the pistachios filling. So, just wrap them and place in a baking dish greased with a little olive oil, bake at 180°C for about 15 minutes.
Photography: Sara Cartelli.
© Immagini The Eat Culture.
Author
Bio:
Once upon a time there was a 30 years old girl, and she has not the slightest idea what it would be at 32: one, no one but for sure no one hundred thousand. Daughter, sister, friend, mom of a dog, woman of an amazing man. Thinker fulltime, practices the Universal Love. Always looking for which direction take to and who to be doing it. Thank God everything flows. Panta Rei. And in the end, as in a beautiful garden Bahai, she will be delighted by lighting… and she lived happily ever after.
