INGREDIENTS

32 pieces of anchovy fillet
Spinach 200grs
Ham 7grs
3 cloves of garlic
50grs pine nuts
1/2dcl olive oil
2 eggs
1dcl tomato sauce
oregano

PREPARATION

Eviscerate and leaving together the anchovies fillet by the tail.

Prepare the stuffing with spinach sautéed with ham, garlic and pine nuts.

Fill with spinach, anchovies, using 8 pieces for each serving. Roman batter and fry the oil clean.

Saute tomato sauce flavored with oregano