Battered anchovies filled with roasted green and red peppers
Allergens:
Ingredients for 5 portions
Calculate portions
Anchoas
1.25 kg
Pimiento verde
0.5 kg
Aceite de girasol
0.2 l
Pimiento del piquillo
5.0 ud
Harina floja
0.1 kg
Huevos
2.0 ud
Basic ratatouille (Fine dining)
0.25 kg
Fried brunoised garlic
0.08 l
Sal
5.0 g
Perejil
0.0 g
Cebolla
0.063 kg
Pimiento verde
0.063 kg
Pimiento rojo
0.063 kg
Calabacín
0.063 kg
Tomato
0.063 kg
Sal
0.25 g
Elaboration
For the anchovies:
- Clean the anchovies and open them from top to bottom getting rid of the spine and the head.
- Dry and save for later.
For the stuffing:
- Remove the seeds of the green peppers.
- Fry them for a few seconds in very hot oil. Immediately put them in a bowl with cold water to cease the frying.
- Peel and chop the anchovies into strips. Save for later.
- Confit the Piquillo Peppers and chop them into strips (the size should be same of the strips of green pepper).
- Make 4 anchovy sandwiches per serving: 2 stuffed with green pepper and the other 2, stuffed with Piquillo Pepper.
- Season, dip the anchovies into flour and egg and fry them with olive oil.
- Put the anchovies on top of some absorbent paper to get rid of the excess oil.
For the garnish:
- Make a basic ratatouille.
- Fry garlic cut into brunoise.
HOW TO SERVE:
- Place the hot basic ratatouille with the help of a kitchen ring. Place the anchovies on top of the ratatouille.
- Season with the fried garlic and sprinkle freshly chopped parsley.
Nutritional information (1 portion)
Energy
1286.68
kcal
Carbohydrates
23.64
g
Proteins
47.32
g
Lipids
111.2
g
Fiber
2.67
g
Saturates
19.06
g
Monounsaturated fatty acids
52.52
g
Polyunsaturated fatty acids
35.22
g
Cholesterol
228.43
mg
Calcium
111.27
mg
Iron
3.56
mg
Zinc
1.69
mg
Vitamin A
215.03
ug
Vitamin C
128.46
g
Folic acid
54.63
ug
Salt (Sodium)
646.28
mg
Sugars
5.73
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Coffee, chocolate and infusion
- Cocktails
- Sándwich
- Pastries
- Salads
- Dessert
- Pizzas, patty
- Ice creams and sorbets
- Finger foods
- Shellfish
- Breakfasts and brunch
- Legumes
- Birds
- Bread and pastries
- Soups and creams
- Meats
- Burguers
- Pasta
- Main course
- Fish
- Rices
- Vegetables
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed