Recipes
Peppered anchovies
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Ingredients for 4 servings
1 Kilo of fresh anchovies; a handful of capers; some black olives; lots of pepper; oil; salt; a good half-glassful of white wine.
PREPARATION
Take the anchovies and remove their heads, cut open taking care not to separate the fillets. Take out the backbone and wash the anchovy under running water then dry gently. Stuff with a teasponful of the mixture of capers, pitted black olives and a pinch of pepper then reclose the fish and place carefully in a well-oiled heat-resistant dish, forming a compact layer of fish. Add salt and plenty of pepper and pour the wine over the fish. Place the dish in a pre-heated oven and cook for about 20 minutes at 200°. Serve either hot or cold.