POLPETTE DI ACCIUGHE

Place anchovies, breadcrumbs, egg, salt, garlic, parsley, parmigiano cheese and wine in a mixing bowl. Combine the ingredients together well using your hands.

If the mixture is too dry, add more wine, or if it’s too wet, add more breadcrumbs.

Scoop mixture, in the amount of an egg, onto the palm of your hands and form into a compact ball. Repeat until mixture is consumed.

Heat up extra virgin olive oil in a deep pan.

Gently place balls in the hot oil, a few at time, and fry until golden brown. Turn balls over to cook on all sides.

Transfer to a plate with an absorbent paper towel.

Serve immediately or place into simmering tomato sauce for a few minutes. Serve with extra sauce.