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Old 08-15-2012, 04:19 AM   #21
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Join Date: Jun 2012
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Your welcome Margi
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anchovy, ethnic, italian, recipe

Fresh Fried Italian Anchovies [SIZE=4][/SIZE] [SIZE=4][/SIZE] [SIZE=4]Anchovies are an iconic tiny fish in the Mediterranean that are enjoyed salted, smoked, grilled, broiled, sautéed and fried ... [/SIZE] [SIZE=4][/SIZE] :chef:[SIZE=4] FRESH FRIED ITALIAN ANCHOVIES ... [/SIZE] [SIZE=4][/SIZE] [SIZE=4]750 grams or 1 1/2 pounds fresh anchovies and have the Fish Monger or Fisherman / Fisherwoman fillet them [/SIZE] [SIZE=4][/SIZE] [SIZE=4]120 grams or 4 oz. All Purpose Flour [/SIZE] [SIZE=4][/SIZE] [SIZE=4]6 cups of Olive Oil ( not extra virgin ) [/SIZE] [SIZE=4][/SIZE] [SIZE=4]1/2 tsp. salt [/SIZE] [SIZE=4][/SIZE] [SIZE=4]SAFFRON BATTER [/SIZE] [SIZE=4][/SIZE] [SIZE=4]150 grams ( 5 oz. ) all purpose flour [/SIZE] [SIZE=4][/SIZE] [SIZE=4]2 tsps. baking powder[/SIZE] [SIZE=4][/SIZE] [SIZE=4]1/2 tsps. powdered saffron[/SIZE] [SIZE=4][/SIZE] [SIZE=4]2 pinches of dried basil, a pinch or two of dried parsley and a pinch of thyme, salt to taste and black fresly grounded pepper[/SIZE] [SIZE=4]2 tablespoons of Brandy or dry Sherry[/SIZE] [SIZE=4]2 tblps. olive oil ( not Evoo ) [/SIZE] [SIZE=4]1. sift flour, salt, baking powder and saffron powder into a mixing bowl[/SIZE] [SIZE=4]2. add the brandy or sherry, oil and water to create a creamy, yet very thick batter [/SIZE] [SIZE=4]3. make sure the fish are absolutely thoroughly dry and dust with flour and then dip fish in the saffron batter [/SIZE] [SIZE=4]4. SLIDE INTO THE OIL AND FRY UNTIL GOLDEN AND PUFFED ... [/SIZE] [SIZE=4][/SIZE] [SIZE=4]5. place on absorbent paper towelling and drain [/SIZE] [SIZE=4][/SIZE] [SIZE=4]6. drizzle fresh lime or lemon on the finished fish[/SIZE] [SIZE=4][/SIZE] [SIZE=4]7. serve with ali oli or hot sauce and a Prosecco DOC white sparkling wine ...[/SIZE] [SIZE=4]Kind regards,[/SIZE] [SIZE=4]Ciao.[/SIZE] [SIZE=4]Margaux Cintrano.[/SIZE] [SIZE=4]*** posting all photos this wkend. [/SIZE] [SIZE=4][/SIZE] [SIZE=4][/SIZE] 3 stars 1 reviews
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