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