Puglia-style Carciofotto with dried tomatoes and capers is a new speciality created by Berni to enrich any of your dishes. Today you can serve it with fried anchovies. Clean the anchovies and remove the head, the entrails and the spine. Rinse under running water and drain. Dip in flour, and then some ‘pastella’ prepared previously*. In a pot heat the oil. Once it has reached the right temperature, fry the anchovies on both sides until golden. Leave to drain on absorbent kitchen paper and serve hot!
Serve with some drops of balsamic vinegar and accompany this dish with some sweet white wine such as Val Pollicella at a temperature of 12-14°C.
*'pastella': egg beaten with salt, pepper and grated lemon rind
- Carciofotto with dried tomatoes and capers Berni 2x 280gr jars
- Anchovies (700gr)
- 2 eggs
- Flour (300 gr)
- Olive oil
- 1 Lemon