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Fried Anchovies (Acciughe Fritte)

October 29, 2010 by Joan Nova in Fish/Seafood, Quick Peeks | 19 Comments

Quick Peek. I was recently invited to my friend Gail’s house for a recipe testing. She volunteered to test 3 recipes from Cucina Povera, Tuscan Peasant Cooking (Fall 2011) by Pamela Sheldon Johns. She prepared Totani Ripieni (stuffed baby squid) and Polpo all’Elbana (octopus from Elba Island) before we arrived — and together we did this recipe which we all loved.The really surprising ingredient was the fresh sage leaf which was wrapped around the anchovies before double-dunking them in beaten egg with marjoram, salt + pepper and then into bread crumbs. They were fried and finished with capers and chopped black olives. [Use fresh unsalted or marinated anchovies.]

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. Ooo – love anchovies! These are so pretty.

  2. Peter says:

    I love fresh anchovies fried…the crunch, the flavour and the ease to cook’em all I need for reasoning.

  3. Anchovies not my favorite, but you could probably convince me. Brave and beautiful.

  4. norma says:

    I agree with Peter. I had these before and and I can’t remember where, but they are delicious.

  5. Where was this? I have wanted to taste fresh anchovie for about 4 years now… everytime I am over near the adriatic sea – or the Mediterranean – they are not in season. What a thrill. I hear they are amazing!
    So, where did you get them?

    • Joan says:

      My friend bought them marinated by a local market; I don’t know their origin. They were larger than the usual salted and jarred/tinned variety.

  6. sippitysup says:

    Anchovies are so unfairly maligned. I am happy to see you using them in such a sophisticated way. GREG

  7. Jean says:

    I just saw Sippity Sup tweet this post and I had to drop by. Fried anchovies are already great as they are but I bet they’re even better wrapped in sage. I like finishing touch of capers and olives, too. Delish!

  8. Yum! I love fried little fish and the idea of the sage around it makes it even better! (fried sage is wonderful!)

  9. Love anchovies.. and sage! What a great Fall snack ;)

  10. I’m a recent convert to fresh anchovies and I love the sage leaf technique! Great flavours!

  11. I love sage! I’ve never had anchovies before like that, but if it’s fried, I might have to try it!

  12. Love anchovies. I have never seen it prepared this way! Looks yummy!

  13. I loveeee anchovies. I have to give this one a try… it’s tough to find fresh anchovies around these parts though.

  14. Food GPS says:

    The anchovies look really good, and I’d never think to pair them with sage.

    Great meeting you at Foodbuzz Fest.

  15. Bren says:

    You know, it’s interesting…. i don’t care for anchovies at all but sage just about works in anything for me. you completely make it look so appetizing! Sweet!

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  1. […] This post was mentioned on Twitter by Joan Nova, sippitysup. sippitysup said: Something fishy at Joan's and I love it @FOODalogue Fried Anchovies (Acciughe Fritte) […]

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