Pasquale Torrente’s Fried Anchovies
by Pasquale Torrente
Serves 4
- 1 kg - Anchovies
- To taste - Pasquale Torrente’s special semolina
- FRIENN (Oil temperature: 170°)
Procedure
- 1
Heat the oil.
- 2
Gut the anchovies and dry them with a paper towel before dredging in the semolina.
- 3
Sift out excess semolina.
- 4
Fry in FRIENN
Chefs
Pasquale Torrente
Born in 1965 in Cetara (SA), a lovely town on the Amalfi Coast and the undisputed ambassador of spaghetti with anchovy sauce. His exuberant cooking style is matched by his equally sparkling personality.
Sede legale: via A. Meucci 22/a 47122 Forlì (FC) - Italia
At home
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Sede legale: via A. Meucci 22/a 47122 Forlì (FC) - Italia - P.IVA e Cod.Fiscale: 01491110407
