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
- 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.