- 2-3 tbs. flour
- 3 oz. white wine
- 3 egg whites
- 1/2 lb. anchovies
How to make Acciughe in pastella:
Make a batter whisking the flour in the wine. Cool and leave the batter to rest. Beat egg whites until stiff but not dry. Cut, remove the head and bones and wash the anchovies. Leave them split open. Pat them dry with a paper towel. Fold the stiffened egg whites into the batter just before frying. Dip the anchovies in the batter and fry in hot oil.
Recipe courtesy of The Italian Trade Commission.