Adriatic sea most precious gift: the anchovy ("sardoncino" in Italian slang), in a very simple recipe handed down by generations of seamen, as tasty as you were eating potato chips. Serve combined with a fresh green salad and paired with one among ZIOBAFFA organic white PInot Grigio IGT and Prosecco DOC
The fish to which we refer is a variety of oily fish, such as poor type of fish, but very rich in omega 3.
- 1 kg of sardines (anchovies)
- 1 bunch of parsley
- 2/3 cloves garlic
- Salt and Pepper To Taste
- 350 g of breadcrumbs
- extra virgin olive oil
First wash and clean our fish by removing heads and entrails, then dry with kitchen paper. In a separate bowl prepare the bread crumbs mixed with chopped parsley, garlic, salt, pepper and oil. Takefish and cover it lightly with breadcrumbs.
Heat and prepare charcoal for the grill
Cook the anchovies after being placed on the grill next to each other for a short time (about 10 minutes apart around). Once cooked, serve piping hot (that's why we call them "SCOTTADITO") with a side of salad and lemon to sprinkle over at will.
Enjoy it with a glass of ZIOBAFFA organic white Pinot Grigio or Prosecco and "Buon Appetito"