Fried anchovies with sweet and sour onions

Name: ALICI FRITTE CON CIPOLLATA IN AGRODOLCE (ricetta siciliana)
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: italian
Ingredients: PER LE ALICI FRITTE:; 600 grammi di alici fresche (peso netto)semola rimacinata, quanto bastasale, quanto bastaolio di semi di arachide per friggere, quanto basta; PER LA CIPOLLA IN AGRODOLCE:; 6 cipolle bianche o dorate40 grammi di uvetta appassita40 grammi di pinoliun pizzico di cannella2 cucchiai di zuccherosale, quanto basta60 millilitri di aceto di mele o di vino biancouna manciata di foglie di menta fresca2 cucchiaio di olio extravergine di oliva

by Ada Parisi August 24, 2013

written by Ada Parisi August 24, 2013 18540 views 5 min read

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fried anchovies with onions and sour, traditional Sicilian recipe. The onions are cooked slowly in a pan with a little olive oil, vinegar, sugar, raisins, pine nuts, cinnamon and Mint. A very particular taste that goes well with meat and FRY fatness of alice (If you find you can use sardines, they are even more fleshy Naturals). Cinnamon and Mint give the onion a touch spicy which, personally, I fell in love. My advice is to prepare the dish in advance, placing on fried anchovies on onion seasoning so that the fish flavors up to better. You can serve it as an appetizer or as a main dish. If you love this type of recipes, Also have a look at all my RECIPES WITH BLUE FISH and my SICILIAN RECIPES. Have a good day!

ANCHOVIES FRIED WITH SOUR Cipollata (Sicilian recipe)

Portions: 4 Preparation: 15 minutes cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

FOR ANCHOVIES FRIED:

600 grams of fresh anchovies (net weight)
durum, to taste
Salt, to taste
peanut oil for frying, to taste

FOR ONION AND SOUR:

6 Golden or white onions
40 grams raisins
40 grams pine nuts
a pinch of cinnamon
2 tablespoons sugar
Salt, to taste
60 milliliters of Apple Cider vinegar or white wine
a handful of fresh mint leaves
2 tbsp extra virgin olive oil

Procedure

Clean the anchovies: remove the head, Open the anchovies to book and take away the innards, the inner bone and the small bones on his back. Wash all the fish and put it on the paper towel, Pat dry well until dry. Put in a dish abundant durum wheat, season with salt (not too) and pass one by one the anchovies pressing well so that they are well covered with flour from both sides. S

Joshua in a wide saucepan (I recommend the wok) peanut oil: le alici vanno fritte in immersione e l'olio deve ricoprirle interamente e essere a una temperatura di 180 gradi, ideal for frying. Mettere poco pesce per volta nell'olio bollente e friggerlo per un minuto e mezzo o due: as soon as they become browned, will be ready. Set them aside on a platter.

For spicy onions, slice the onions, not too thin and put them in a non-stick skillet with 2 Tablespoons extra virgin olive oil. Season with salt, cover and cook over low heat for about 20 minutes. Meanwhile, tostare i pinoli in una padella e fare ammorbidire l'uvetta in una tazza di acqua calda. When you see that the onions are wilted, Add the pine nuts, l'uvetta ben strizzata e un pizzico di cannella, According to your taste. Do Cook 10 minutes.

Finally, alzare il fuoco e versare sulle cipolle l'aceto nel quale avrete mescolato fino a scioglimento lo zucchero. Do fade, lower the heat, combine the Mint, cover and Cook 10 minutes again. Onions must pick up a nice shiny brownish and, like the ones you see in the picture.

Pour over the onions and sour fried anchovies and make the dish rest a couple of hours. You eat at room temperature, well seasoned and garnished with a few sprigs of fresh mint.

MATCHING: Although sweet and sour taste is difficult to match with wine, We suggest to savour this dish accompanied by a aromatic white and soft. We chose the Gewurztraminer Windegg dell'azienda Brigl, located in Appiano, in the province of Bolzano, and that is part of the Consortium Alto Adige wines. E' un vino dal gusto rotondo e secco, floral scents (rose) and spices (cloves).

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Ada Parisi

Ada Parisi: siciliana, journalist, Cook. All recipes and photographs are my creation and my property and Gianluca Atzeni photographer, and therefore protected by copyright. Use of the content of this site is allowed upon explicit authorization and subsequent citation of the site and its links.

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