This post is also available in: Italiano
Sardines and anchovies were some of the classic favorites of my family when I was a little girl.
At that time, the fish arrived to the countryside by means of street vendors who used bicycles as their mode of transportation.
A certain lady who was nicknamed “Giovanna of the fish” came to our area with two wooden cases that rested on the handlebars of her bicycle and one on the back, which ensured our supply. Usually, my mom bought one kilogram of fish. When I saw Giovanna arrive, I used to say, “One kilo, Giovanna,” to which she answered me with a laugh due to the expression I had on my face.
Today, we know that these types of fish are very beneficial to our health and aren’t too expensive.
I created this recipe keeping in mind those who typically don’t like this type of fish and are afraid of small bones that can be swallowed. This recipe, therefore, is great for children.
ANCHOVY BALLS
Preparation time: 45 minutes | Cooking time: 6-8 minutes
(Serves 4)1 1/2 pounds anchovies
1 small bunch of parsley
1 lemon (preferably biological)
3 tablespoons fine bread crumbs
1/2 teaspoon turmeric
1 clove garlic
Salt and pepper
Clean the anchovies, removing the heads and bones. Rinse under running water and pat them dry with a paper towel to remove excess water.
Mince the anchovies so they become pulpy. Chop the parsley.
In a bowl, gather all of the minced anchovies, the parsley, the 1/2 teaspoon of turmeric, the grated peel of the lemon, juice of half of the lemon, 2 tablespoons of the bread crumbs, and salt and pepper to taste.
Mix them together by hand and form into small, flat balls.
Place the remaining tablespoon of bread crumbs on a plate and roll the balls in the crumbs until completely coated.
Heat a non-stick pay with two tablespoons of olive oil and one whole clove of garlic.
When the oil is hot, add in the anchovy balls. After they have cooked for 3 minutes, turn them over and let them cook another 3 minutes. Continue cooking until all sides are golden brown (an extra minute or two).
Serve hot with a freshly sliced lemon wedge.
