domenica 30 dicembre 2012

Sicilian anchovies (Acciughe alla siciliana, region Sicily)


Ingredients (4 servings)

dry white wine 1/2 glass
10 cloves of garlic
sage leaves
1 onion
2 tablespoons of vinegar
3 ripe tomatoes
600 g of anchovies
2 tablespoons of olive oil
salt and pepper
roasted bread croutons

Preparation
Cut the garlic into thin slices and finely chop the onion. Peel the tomatoes after having plunged them in boiling water for a minute   (or used already peeled tomatoes)and then chop them into small pieces.
Clean and wash the anchovies and fill their belly with the slices of garlic. Heat some oil in a pan and add the fish and the sage leaves and season with salt and pepper. Cook on both sides and sprinkle with the white wine and the vinegar.
Cook for another 10 minutes, remove the anchovies and put them onto a plate. Lightly fry the finely chopped onion in the same pan and when it starts to get brown, add the chopped tomatoes. Cook for about 20 minutes and add the anchovies again; add water if the sauce is too thick. Cook on gentle fire for another 10 minutes and serve the fish with the tomato sauce and the croutons. 

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