Fried anchovies with Sage Pesto and Arugula Cream Costa Ligure


for 4 people

  • 1 jar of Sage Pesto Costa Ligure
  • 1 jar of Arugula Cream Costa Ligure
  • 500 g of cleaned anchovies
  • 2 eggs
  • 100g breadcrumbs
  • Peanut oil for frying
  • Salt
  • Black pepper

Butterfly cut the anchovies, remove the fish bones, rinse and dry well on kitchen paper.
Break the eggs into a bowl, beat them with salt and pepper and add the previously cleaned anchovies.
Pour the breadcrumbs into a plate and coat the anchovies on both sides, pressing well.
Heat plenty of peanut oil in a high-edged pan. Soak the anchovies and fry them until golden brown.
Drain on kitchen paper and serve immediately with Sage Pesto and Arugula Cream Costa Ligure.