Stuffed pilchards
Stuffed pilchards
Ingredients
for 6 people:
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Pilchards 1.5 kg
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5 anchovies filleted
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2 eggs
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1 tablespoon of chopped parsley
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1 tablespoon of mustard
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1 sprig of thyme leaves, chopped
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2 dl of extra virgin olive oil
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flour
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salt, pepper.
PREPARATION
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Clean the pilchards opening them and removing the head and backbone then wash them under running cold water and pat dry with a towel.
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Chop parsley along with the anchovy fillets then place the mixture in a bowl, adding the mustard, thyme and 2 tablespoons of olive oil, season with salt and pepper and mix well until mixture is smooth.
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With a spoon fill pilchards with the stuffing, close them then pass them in beaten egg and finally in the flour.
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In a pan put to heat the remaining oil and fry pilchards turning slowly to brown them on both sides.
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Drain them and put them to dry on a paper towel.
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If you wish, you can sprinkle with fresh lemon juice.
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