Ingredients to make Piquillo Stuffed Anchovies:
- 2 dozen anchovies
- 6 piquillo peppers
- olive oil
- 1 clove garlic
- I beat egg
- flower
- salted
How to make Piquillo Stuffed Anchovies:
- We open and decapitate the anchovies, also removing the bones, salt them one by one and reserve them.
- In a casserole, heat a few tablespoons of oil with the finely chopped garlic clove, and when it begins to take on color.
- Add the peppers and cook little by little over low heat, stirring from time to time but being careful not to break them.
- Once the peppers are cooked (15 to 30 minutes), we divide them into two halves.
- Place an anchovy, a slice of pepper on top and another anchovy on top.
- Coat the anchovies and peppers in flour and egg on both sides and fry in abundant, very hot oil for 2 minutes on each side.
- Remove to a tray with absorbent paper to release excess oil and then place them on a tray accompanied by a lettuce and onion salad.