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    Roman recipes
    Patina of fresh anchovies

    A fish recipe to accompany the main course

    Ingredients
    Preparation
    • 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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