Pasquale Torrente’s Fried Anchovies

by Pasquale Torrente

Serves 4

  • 1 kg - Anchovies
  • To taste - Pasquale Torrente’s special semolina
  • FRIENN (Oil temperature: 170°)
Pasquale Torrente’s Fried Anchovies 1
Pasquale Torrente’s Fried Anchovies 2

Frying products

Frienn

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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

Pasquale Torrente’s Fried Anchovies 3
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.

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