The rolls of anchovies with rolled zucchini are a tasty second course that even tempts the laziest to eat fish. Making these rolls, however, is quite challenging. Cleaning the fish is really the most unpleasant thing and it’s annoying. As for frying, let’s not even mention it. 🙂 For this recipe, though, it’s worth taking the time as the pleasure you get is great. I recommend trying this somewhat challenging but not very difficult recipe.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Cooking time: 1 Minute
- Portions: 4/6 people
- Cuisine: Italian
Ingredients
- 10.6 oz Anchovies (Fresh)
- 1.8 oz Breadcrumbs
- 0.2 cup Zucchini (Sliced into strips)
- to taste Lemon juice
- to taste Extra virgin olive oil (Sufficient for frying)
Tools
- Slicer
Preparation
Wash the anchovies and remove the central bone leaving the tails attached, (this way they bread more easily):
Then pass in the breadcrumbs on both sides and place on a flat plate.
Slice the zucchini julienne style, it’s better to use a slicer to make thinner strips.
Place a piece of zucchini on top of the anchovies and wrap gently leaving the tails on the outside and secure with one or more wooden skewers.
Prepare a non-stick pan with enough oil. When it’s hot fry the rolls in extra virgin olive oil for one to two minutes. Place the fried rolls on a plate with some absorbent paper or napkins to remove excess oil.
Finally salt and season with a few drops of lemon juice and serve at the table “Anchovy Rolls with Zucchini.” This recipe requires some time and patience but success is guaranteed and I believe they will be devoured in no time.
Anchovy Rolls with Zucchini
Tips for the anchovy and zucchini rolls recipe: Fried food is generally best eaten immediately as it loses its crispness over time. However, make sure to buy the fish from a trusted fishmonger to ensure it’s fresh. Anchovies are among the least expensive fish and are available in the market all seasons. Also, come and take a peek on Pinterest at The Chef Who Recovers
