Acciughe Fritte di Monterosso
Monterosso anchovies are the most prized in the Mediterranean, caught using the traditional "lampara" net. Fried in a light batter, they become an irresistible appetizer: crispy on the outside and tender on the inside.
Every September, the Anchovies Festival celebrates this excellence of Cinque Terre.
Preparation
- 1
Clean the anchovies: remove the head and innards, butterfly them open.
- 2
Prepare the batter: quickly mix flour and ice-cold sparkling water (it should remain slightly lumpy).
- 3
Heat the oil to 180°C.
- 4
Coat the anchovies in batter and fry for a few minutes until golden.
- 5
Drain on paper towels and salt immediately.
- 6
Serve piping hot with lemon wedges.
Chef's Tips
Ice-cold sparkling water makes the batter incredibly light. The anchovies must be absolutely fresh. Fry a few at a time to keep the oil temperature from dropping.