Anchovies are a type of blue fish and an amazing source of proteins and omega 3 fatty acids, useful against cholesterol and with anti inflammatory properties. For this recipe we propose anchovies prepared in the pan in order to preserve the taste and their softness. A pinch of garlic, lemon, parsley and basil make the dish yummy, rich in vitamins and antioxidants. As a side dish there isn’t anything better than a seasonal salad, dressed with a drop of balsamic vinegar that, if prepared from the grape must is a source of antioxidants!
400 g of boned anchovies
1 bunch of valerian salad
1 clove of garlic
Extra virgin olive oil
Chop up the basil and the garlic. Pour the olive oil in a frying pan and add the anchovies. Add a pinch of salt and add also the basil and garlic on the fishes. Pour on the anchovies the lemon juice and again a little olive oil. Cover the pan and cook on a low heat for five minutes. Flip the fishes and keep on cooking for another five minutes. In the meantime chop also the parsley and only at the end of cooking add it on the anchovies. Put the anchovies on the plates and complete with a salad mix prepared with valerian salad, julienne carrots and lettuce. Season with a little olive oil, a teaspoon of tamari sauce and a teaspoon of balsamic vinegar.