Casa Perla Positano Amalfi Coast

This is a dish of Positano, see if you can cook it Alice Mbottonate – Stuffed Fried Anchovies 24 Fresh Anchovies 50 g Mozzarella,sliced super thin 100 g flour,as needed 5 eggs 150 g Sliced bread, pulsed gently with a food processer to coarse crumbs salt,to taste 10 g Parmigiano reggiano,to taste 1 L Diego peanut oil,for frying Clean the anchovies by removing the heads,insides and central spine and splaying open.Place in cold water .Remove the anchovies and pat to try. Lay out the anchovies side by side on a tray and sprinkle with salt and Parmigiano reggiano.Place a slice of Mozzarella on one fillet of each anchovy,then fold the other fillet to cover.Roll in flour first,then dip in egg whites and lastly in breadcrumbs. Fry in hot oil until golden,drain excess oil on paper towel and serve while they are still hot



Try this recipe Stuffed Zucchini Flowers Make about 12 stuffed flowers For the Filling: 150 g Ricotta 50 g Fior di Latte ( cow’s milk Mozzarella),chopped 20 g Parmigiano reggiano,grated Marjoran,a pinch,if desired Salt,to taste ( same as Ravioli Filling) 100 g Rice Flour 150 mL.Cold water ( Sparkling water if you like) Peanut oil,for frying Clean the zucchini in cold water.Pull off all stems around the outside of the flower and remove inside stem gently Next,prepare the filling.Mix the Ricotta ,Fior di Latte,Parmigiano Reggiano,Marjoram and a pinch of salt to taste. Fill each zucchini flower with the cheese filling and gently twist the ends of the flower to close.Make a batter by mixing the rice flour and water in a medium bowl. Heat the peanut oil in a large frying pan until very hot .Dip each flower in the batter,let it drip off and repeat about 3 times to coat Immerse each flower gently into the hot oil.Fry the flowers until golden,turning as needed to cook evenly Remove from oil,transfer to paper -towel – lined plate to drain,then serve immediately with a sprinkle of grated Parmigiano reggiano and a pinch if salt,as desired