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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