The stuffed anchovies with yogurt sauce they are a delicious appetizer, perfect for one dinner finger food. Fried and crunchy, alongside the freshness of the yogurt sauce they create an irresistible contrast.
Ingrediants
- 3 slices of stale bread (or white bread)
- 3 eggs
- 100 ml of milk
- 50 g of grated pecorino
- pepper
- fresh parsley
- bread crumbs
- 28 boned and gutted anchovy fillets
- peanut oil
- 170 g of Greek yogurt
- 1 untreated lemon
- fresh mint leaves
Watch in the video how to prepare the Stuffed anchovies with yogurt sauce, a delicious appetizer, perfect for a buffet dinner based on finger food dishes.
WATCH THE VIDEO OF ANCHOVIES STUFFED WITH YOGURT SAUCE
How to prepare: Stuffed anchovies with yogurt sauce
A unedited recipe with anchovies, which is partly reminiscent of the classic fried anchovies. The most common blue fish in our fishmongers becomes a tasty one finger food cutlet, to be plunged into a very fresh one Yogurt Based Sauce with hints of lemon and mint, which has the function of clean the palate and refresh by lightening the perception of fried food.
The filling of these anchovies is quite tasty, thanks to the presence of pecorino cheese, which perfectly balances the strong taste of anchovies. As with all fried dishes, it is important to choose an oil that has a high smoke point, such as peanut, and to use in abundant quantities for a crunchy and dry result.
- Execution
- average
- Preparation time
- 10 min
- Cooking time
-
20 min
- Portions
-
8 – 10
How to prepare: Stuffed anchovies with yogurt sauce
To prepare the stuffed anchovies with yogurt sauce, start by breaking the bread and collect it in a bowl. Then add an egg previously beaten with milk. Let it soften for a few minutes and crumble everything with your fingertips. Add a sprig of chopped parsley, pecorino, a sprinkle of pepper and a little breadcrumbs until the mixture is firm, but not too dry.
Stuff the anchovy fillets, two at a time with a flattened and elongated meatball filling; press the two parts and pass each stuffed anchovy in lightly beaten eggs and then in breadcrumbs. Fry the anchovies using boiling peanut oil and drain on absorbent paper.
Collect the anchovies in a foil or a serving dish, alternating them with a few slices of lemon. In a small bowl, mix the Greek yogurt with two tablespoons of oil, a few leaves of hand-chopped mint and the grated lemon zest.
Serve the anchovy cutlets hot accompanied by the yogurt sauce.
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