Recipe Acciughe in pastella


  • 2-3 tbs. flour
  • 3 oz. white wine
  • Three egg whites
  • 1/2 lb. anchovies
  • salt
  • oil

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.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at