Acciughe ripiene

Method

Clean the anchovies by gently opening them along the belly and removing the backbone and innards under cool running water, then pat dry. Prepare the filling by combining breadcrumbs, toasted pine nuts, finely chopped parsley, grated Parmigiano-Reggiano, minced garlic, egg, salt and pepper in a bowl. Lay each anchovy flat skin-side down and place a small spoonful of filling on one side, then fold the anchovy closed to encase the filling. Heat olive oil in a large shallow pan over medium heat and gently arrange the stuffed anchovies in a single layer, cooking for 2-3 minutes until golden, then carefully turn and cook the other side for another 2-3 minutes. Pour the white wine around the anchovies and allow it to reduce for 1-2 minutes, then transfer to a serving dish and serve warm or at room temperature with the pan juices drizzled over.