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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!

19 Comments

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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!
    :)
    Valerie
    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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