By Luca Caselli III As

The typical Ligurian tradition is traced also in this dish, which harmoniously combines the flavours of the earth with fresh seafood, giving origin to a fresh tasting yet simple recipe which is suitable also for Sunday picnics and outings.

A wine to accompany this dish should be one that cleanses the palate after the food, for example a Lumassina from Finale whose characteristics are particularly suitable.

1kg anchovy 4 eggs 50 g Parmesan, bread of a sandwich, bread crumbs 1 o 2 cloves of garlic Marjoram salt and oil Ingredients

Clean the anchovies In a little oil fry 6 or 7 anchovies cut into pieces. Combine the anchovies fried with bread crumbs, 3 eggs, prmigiano, marjoram, minced garlic and salt. Preparation

Put a bit of stuffing on it Preparation Open an anchovy like a book. and close with another anchovies.

Fry in hot oil and serve hot! Very good…