500 g anchovies
80 ml olive oil
2 lemons (juice)
1 small red sweet pepper from Florina (cut in thin slices)
3 cloves of garlic (cut in very thin slices)
1 tsp butter (optional)
2 small red hot peppers ("Tourkakia" variety)
1 cup flour
3 cherry tomatoes (cut in fourths)
rosemary
thyme
salt
100 ml Moschofilero wine
water (optional)
1
Clean the anchovies, fillet them and remove the main bone. Close the anchovies and flour them.
2
Pour the oil and the butter into the frying pan, in medium heat add the thinly sliced sweet red pepper from Florina and the small red-hot peppers (“Tourkakia” variety).
3
Fry (saute) for a little while, and next add the sliced garlic, the chopped cherry tomatoes and the filleted anchovies.
4
Turn the fishes to cook from all sides, and when they are half-ready, add the wine, the rosemary, the thyme and the salt.
5
When half of the wine has evaporated, pour in the lemon and turn off the heat.
6
If you desire more juice, you can optionally add a little bit of water after the wine.
Recipe Credits:
7
Recipe by Mrs Evanthia Vonazountas
Head Chef of the fish tavern "To Pyrofani tou Peiraia"
Founding member of the "Acropolis Chef's Club of Attica"
www.chefsclubofattica.com
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Ingredients
500 g anchovies
80 ml olive oil
2 lemons (juice)
1 small red sweet pepper from Florina (cut in thin slices)
3 cloves of garlic (cut in very thin slices)
1 tsp butter (optional)
2 small red hot peppers ("Tourkakia" variety)
1 cup flour
3 cherry tomatoes (cut in fourths)
rosemary
thyme
salt
100 ml Moschofilero wine
water (optional)
Directions
1
Clean the anchovies, fillet them and remove the main bone. Close the anchovies and flour them.
2
Pour the oil and the butter into the frying pan, in medium heat add the thinly sliced sweet red pepper from Florina and the small red-hot peppers (“Tourkakia” variety).
3
Fry (saute) for a little while, and next add the sliced garlic, the chopped cherry tomatoes and the filleted anchovies.
4
Turn the fishes to cook from all sides, and when they are half-ready, add the wine, the rosemary, the thyme and the salt.
5
When half of the wine has evaporated, pour in the lemon and turn off the heat.
6
If you desire more juice, you can optionally add a little bit of water after the wine.
Recipe Credits:
7
Recipe by Mrs Evanthia Vonazountas
Head Chef of the fish tavern "To Pyrofani tou Peiraia"
Founding member of the "Acropolis Chef's Club of Attica"
www.chefsclubofattica.com
