We are proud to claim that anchovies are one of the most refined delicacies of our area! Cetara, a small village nested in the Amalfi Coast, is the native land of all the recipes based on these exquisiteness! Cetara is also the land of Colatura di alici, which is produced by fermenting anchovies in brine! 

You can cook anchovies in different ways! The first recipe we would like to share with you is also the fastest one: Alici indorate e fritte! All you have to do is gutt the anchovies, removing the head and the backbone pulling them up from the tail! Clean them under cold water and let them dry on kitchen paper! Once dried, dredge them in whisked egg and then flour! Fry them in batches in hot sunflower oil! When they are crispy, let them drain again on kitchen paper to absorb the oil! They are ready! 

You can even add a little layer of mozzarella or provola before frying them! Trust us, you’ll never taste something quite like this!

If you don’t feel like frying, you could try another recipe called “Alici in tortiera”! Alici in tortiera is a typical Italian dish made up of layers of anchovies alternated with bread crumbs, garlic, parsley and olive oil! Bake in the preheated oven until the top is lightly brown! 

Are you ready to try these recipes? We’re sure that your guests will ask where you got them from and your answer will be: from my friends at Mandato Consulting of course!