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Roman recipes
Patina of fresh anchovies

A fish recipe to accompany the main course

  • Fresh Anchovies or other small oily fish
  • 2 eggs
  • Garum
  • 1/2 glass of wine
  • 1/2 cup olive oil
  • pepper to taste
  • Wash and gut the fish.
  • Dip them in the beaten egg and fry at high heat in a pan in the olive oil, turning once they are brown on one side.
  • When both sides are brown pour off the excess oil add the wine and garum to the pan. Reduce this sauce by half.
  • Turn out into a serving platter and grind plenty of black pepper over and serve.
  • Do not over cook the fish or they will fall apart.
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