fried anchovies with onions and sour, simmered 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.
Ingredients for 4 people:
for the fried anchovies
- 600 grams of fresh anchovies
- grits as required
- salt to taste
- peanut oil for frying as required
for sweet and sour onion:
- 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
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: the anchovies are fried in immersion and oil should cover them entirely and be at a temperature of 180 degrees, ideal for frying. Put little fish at a time in hot oil and FRY for a minute and a half or two: 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, toast the pine nuts in a frying pan and soften the raisins in a cup of hot water. When you see that the onions are wilted, Add the pine nuts, the raisins well squeezed and a pinch of cinnamon, According to your taste. Do Cook 10 minutes.
Finally, turn up the heat and pour over the onions and vinegar in which you will have stirred until dissolved sugar. 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 the onions on anchovies and make the dish stand a couple of hours. You eat at room temperature, well seasoned and garnished with a few sprigs of fresh mint.
THE PAIRING: 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 the company Brigl, located in Appiano, in the province of Bolzano, and that is part of the Consortium Alto Adige wines. I'm used’ a wine with a round taste and dry, floral scents (rose) and spices (cloves).