(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Cucina Povera: Tuscan Peasant Cooking
by Pamela Sheldon Johns

Acciughe Fritte (Fried Anchovies)
Maria Aurelia Oriente remembers these delicacies, made by her mother. To make the morsels go further, her mother battered and coated the anchovies twice, fresh anchovies are delicious and full of good nutrition, but if they are unavailable, use salt-cured ones instead. Rinse the anchovies and press one on a sage leaf, smearing it to make it stick, then continue with the batter and fry as indicated below.
Serves 4


    • 1 pound fresh anchovies, butterflied, cleaned, and heads removed (tails intact)
    • 2 large eggs
    • 1 teaspoon minced fresh marjoram
    • Sea salt and freshly ground black pepper
    • Canola oil for deep-frying
    • 20 to 25 fresh sage leaves
    • 1/2 to 3/4 cup fine dried bread crumbs


Rinse and drain the anchovies.

In a small bowl, beat the eggs with the marjoram and a pinch of salt and pepper. Place the bread crumbs in another bowl.

In a medium saucepan, heat 3 inches of oil to 375°F on a deep-fat thermometer.

Place a sage leaf on each anchovy and dip it in the egg mixture, then the bread crumbs. Press lightly to attach the coating to the anchovies, and dip each again in the egg and crumbs a second time. Add the coated anchovies carefully to the hot oil, and cook for 1 to 2 minutes on each side. Using a wire skimmer or a slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve at once.


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages