Main course
Anchovy balls in sauce with toast and 100% Italian extra virgin olive oil
4
people
15′
(cooking time)
30′
(total time)
Difficulty
Easy
Ingredients
Gutted, boned Anchovies | 300 g |
Medium-sized boiled Potatoes | 2 (about 300 g) |
Tomato Purée | 250 ml |
Coarse Tuscan-style Bread | 4 slices |
Egg | 1 |
Breadcrumbs | 2 spoonfuls |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | 4 spoonfuls |
Fresh Basil | some leaves |
Grated Rind of 1/2 Lemon | to taste |
Garlic | 1 clove |
Flour | to taste |
Salt | to taste |
Instructions
Rinse the anchovies under running water, pat dry with kitchen paper to remove the excess water and cut into pieces of about 1 cm.
Mash the boiled potatoes with a fork while still hot and place in a large bowl. Add the anchovies, the breadcrumbs, the egg, the lemon rind, ten or so coarsely torn basil leaves and a pinch of salt. Mix thoroughly with your hands to form a uniform mixture; add a few more breadcrumbs if too wet. Form walnut-size balls, coat with flour and cook a few at a time in a large frying-pan in which two spoonfuls of oil have been heated.
Cook the anchovy balls for about 5 minutes, turning carefully to ensure they are golden brown on all sides. When cooked, transfer to a plate lined with kitchen paper and set aside.
Heat a spoonful of oil in a frying-pan, fry the clove of garlic until it starts to change colour then remove it, add the tomato purée and heat. Add the anchovy balls and continue cooking for a few minutes.
Serve the balls piping hot, completing with a few basil leaves and a dribble of oil, accompanied by a slice of toasted Tuscan bread.
Mash the boiled potatoes with a fork while still hot and place in a large bowl. Add the anchovies, the breadcrumbs, the egg, the lemon rind, ten or so coarsely torn basil leaves and a pinch of salt. Mix thoroughly with your hands to form a uniform mixture; add a few more breadcrumbs if too wet. Form walnut-size balls, coat with flour and cook a few at a time in a large frying-pan in which two spoonfuls of oil have been heated.
Cook the anchovy balls for about 5 minutes, turning carefully to ensure they are golden brown on all sides. When cooked, transfer to a plate lined with kitchen paper and set aside.
Heat a spoonful of oil in a frying-pan, fry the clove of garlic until it starts to change colour then remove it, add the tomato purée and heat. Add the anchovy balls and continue cooking for a few minutes.
Serve the balls piping hot, completing with a few basil leaves and a dribble of oil, accompanied by a slice of toasted Tuscan bread.
