Mozzarella with anchovies
7 servings
10 minutes
Mozzarella with anchovies is a refined dish of Italian cuisine that combines delicate cheese and savory seafood. Italians appreciate contrasts in flavors, and this appetizer is a vivid example of that. The tender mozzarella softens the saltiness of the anchovies, while fresh sage adds a light herbal note. The crispy batter makes the texture even more interesting, turning simple ingredients into a sophisticated gastronomic delight. This dish is perfect as a hot appetizer for a festive table or a cozy dinner with wine. Chili pepper adds spiciness but can be omitted to maintain flavor balance. It is served hot while the cheese remains soft and the anchovies crispy. This recipe exemplifies Italian culinary mastery where simple products are transformed into true enjoyment.
1
Mix the egg with flour and dilute with a small amount of water to achieve a liquid batter consistency for pancakes.
- Chicken egg: 0.5 piece
- Wheat flour: 2 tablespoons
2
Pour oil into the saucepan — enough to dip the anchovy fillet. Heat the oil until boiling.
- Olive oil: 500 ml
3
Wrap each anchovy fillet on both sides with a large sage leaf, dip alternately in batter, and drop into the fryer. When the batter is slightly golden, place the anchovies on a paper towel to absorb excess oil.
- Anchovy fillet: 5 piece
- Sage leaves: 10 pieces
- Wheat flour: 2 tablespoons
4
Place a thin slice of chili pepper on the mozzarella balls, though it can be omitted, and top with anchovies using toothpicks or skewers. Serve the dish hot.
- Mini mozzarella (bocconcini/ciliegine): 5 piece
- Chili pepper: to taste
