Anchovy and Zucchini Rolls, a delicious dish of fish and vegetables, a complete second course I would say. Fish is one of the most complete foods, it is rich in vitamins, minerals such as calcium, phosphorus, iron, and iodine. Specifically, as in this case for anchovies, oily fish, it is rich in “omega-3” fatty acids. For those who want to cook fish, recognizing freshness remains a mystery, when in doubt prefer a high-quality frozen fish to a falsely fresh one! You can serve Anchovy and Zucchini Rolls as a main course, but they are also enjoyable as an appetizer for a fish-based lunch or dinner. I could suggest a fish first course like spaghetti anchovies and breadcrumbs, in this case, we are talking about anchovies preserved in salt. Follow me on my Facebook page to keep updated on all my recipes, here it is https://www.facebook.com/InCucinaConPina/.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.8 lbs anchovies
- 4 zucchinis
- 1.5 cups breadcrumbs
- to taste parsley
- 1 oz Pecorino Romano cheese
- 1 lemon zest
- to taste extra virgin olive oil
- 1 clove garlic
- to taste salt
Tools
- Mandoline
- Bowl
- Baking tray
- Toothpicks
Preparation
To fillet the anchovies use a small, sharp knife to open the belly from head to tail and with the help of your thumb remove the spine, being careful not to break the fillets, remove the spine along with the head. Wash and slice the zucchinis lengthwise using the mandoline. Prepare the breadcrumbs with parsley, salt, the grated zest of one lemon, Pecorino cheese, chopped garlic, and some slices of zucchini diced into small pieces.
Add the oil to the breading and proceed to prepare the rolls.
Place a fillet of anchovy on each zucchini slice and a small portion of seasoned breadcrumbs.
Roll the anchovies with the zucchinis and insert a skewer.
Bake in a hot oven at 375°F for 15 minutes.
Ready!
