Surely everyone loves meat or fish balls? These delicious anchovy balls with sauce and Sustainable 100% Italian Extra Virgin Olive will win over the (still) unconverted!
4
15'
30'
Easy

Ingredients

  • 300 g /

    Gutted, boned Anchovies

  • 2 (about 300 g) /

    Medium-sized boiled Potatoes

  • 250 ml /

    Tomato Purée

  • 4 slices /

    Coarse Tuscan-style Bread

  • 1 /

    Egg

  • 2 spoonfuls /

    Breadcrumbs

  • 4 spoonfuls /

    SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL

    Prodotto_Olive__ Find out more
  • some leaves /

    Fresh Basil

  • to taste /

    Grated Rind of 1/2 Lemon

  • 1 clove /

    Garlic

  • to taste /

    Flour

  • to taste /

    Salt

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Instructions

Rinse the anchovies under running water, pat dry with kitchen paper to remove the excess water and cut into pieces of about 1 cm.

Mash the boiled potatoes with a fork while still hot and place in a large bowl. Add the anchovies, the breadcrumbs, the egg, the lemon rind, ten or so coarsely torn basil leaves and a pinch of salt. Mix thoroughly with your hands to form a uniform mixture; add a few more breadcrumbs if too wet. Form walnut-size balls, coat with flour and cook a few at a time in a large frying-pan in which two spoonfuls of oil have been heated.

Cook the anchovy balls for about 5 minutes, turning carefully to ensure they are golden brown on all sides. When cooked, transfer to a plate lined with kitchen paper and set aside.

Heat a spoonful of oil in a frying-pan, fry the clove of garlic until it starts to change colour then remove it, add the tomato purée and heat. Add the anchovy balls and continue cooking for a few minutes.

Serve the balls piping hot, completing with a few basil leaves and a dribble of oil, accompanied by a slice of toasted Tuscan bread.

THE CHEF:

Claudia, La Femme Du Chef