Steps

• To prepare stuffed anchovies with sauce, the anchovies must be cleaned and butterflied, meaning the central bone is removed leaving the tail, and the fish fillets are attached on one side.

  If you’re not experienced, it’s advisable to have the fishmonger do this.

  
  Start by placing the breadcrumbs in a large bowl and moistening it with a few tablespoons of water until it is soft but not soaked.

  

• Add the cheese, chopped parsley, and garlic, salt, ground black pepper, and 3 large eggs.

  

• Mix everything together and set aside for now.

  

• In another bowl, place the semolina flour.

  In a third container, season the breadcrumbs meant for breading with grated cheese, salt, and pepper.
  

  

• Next, shell another 3 eggs beaten with a pinch of fine salt and black pepper.
  

  
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• Wash the anchovies under running water.

  
  Perform the final rinse in a bowl containing water and vinegar, then drain well.

  

• Take the first little fish, lay it flat, and stuff with the breadcrumb and egg mixture, distributing it along the entire length of the fish.

  
  The total thickness should be about 3/8 inches.

  

• Cover with another little fish, aligning it with the one below.

  

• At this point, pass it in flour from all sides, then in the beaten egg, and finally in the seasoned breadcrumbs.

  
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• Repeat the operation until the fish are finished.

  

• Place a small non-stick pan on the stove with plenty of oil.
  Fry the stuffed anchovies a few at a time.

  I fry 3 together, adding them to the pan with a small pause between each, to avoid lowering the oil temperature.

  
  The oil is ready for frying when, by immersing the handle of the wooden spoon, it is immediately surrounded by many bubbles.

  

• When golden underneath, turn them gently.

  When uniformly golden, remove them from the pan and place them on paper towels.

  They do not need to be completely cooked internally, as they will finish cooking in the tomato sauce.

  It is important that they have a nice fried crust on the outside, making them less delicate and much tastier.

  

• Meanwhile, place a large non-stick pan on the stove with enough olive oil to sauté the fresh onion.

  

• When the onion is slightly golden, add the tomato passata and an equal amount of water to the pan.

  When it starts to boil, salt, add half a tablespoon of sugar and a small piece of red chili.

  
  Cook for about fifteen minutes on low flame, stirring occasionally.

  
  If the water evaporates, add more gradually to avoid overdoing it.

  
  When the sauce has gained a cooked flavor, adjust the salt and ensure it is still medium thick by adding a little water if necessary.

  

• In this case, bring back to a boil and then add the fried stuffed anchovies to the pan.

  Cook on a low flame, covering with a lid and leaving a small opening on the side.

  Keep on the stove for about ten minutes, turning halfway through cooking.

  
  At the end, the sauce should have the right thickness to accompany the anchovies.

  

• Serve the anchovies drizzling them with this sauce, adding a raw drizzle of extra virgin olive oil.

  
  The stuffed anchovies with sauce are thus ready.