Antonio Sorrentino's Anchovy Meatballs with tomato sauce: A Genuine and Timeless Neapolitan Classic

Antonio Sorrentino is particularly fond of this recipe because his father taught it to him. His father used to make it in the summer with tomatoes from their garden.
The main ingredient is undoubtedly anchovies, cut into two sizes to achieve different textures. Just one recommendation: the anchovies must be of excellent quality, so they should be a beautiful shiny silver and "firm," meaning with a tenacious consistency.
The meatballs are then fried in extra virgin olive oil, but it’s not a deep fry because the goal is to achieve a nice crispy and flavorful crust.
00:28 INGREDIENTS
01:34 TOMATO SAUCE
02:55 ANCHOVY PREPARATION
04:08 MEATBALL MIX
06:17 MEATBALL FORMATION
06:59 FRYING
09:23 DRAINING AND PLATING
READ THE COMPLETE RECIPE 👇
Servings: 15 meatballs
Preparation time: 40 min
Cooking time: 15 min for the cherry tomato sauce
6 min for the meatballs
For the meatballs:
Cleaned and boned anchovies, 500 g
Egg, 1 pc
Stale bread "soaked" (wet and squeezed), 200 g
Grated Pecorino Romano, 25 g
Grated Parmesan, 25 g
Breadcrumbs
Mint
Garlic, 1 clove
Extra virgin olive oil
For the cherry tomato sauce:
Cherry tomatoes, 300 g
Extra virgin olive oil
Garlic, 1 clove
Salt
Pepper
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Leggi la ricetta completa in descrizione👆

[@uno78libero]

Chef,sei un vero Maestro !

[@fabiopecchiari9613]

Buonissime e soprattutto estive 😋😋

[@angelosavino7720]

Grande come sempre

[@Marrio49]

You have a very pleasant way of presenting yourself without all the stories and dramatics as though you were making a movie. A real professional chef. A genuine pleasure to listen to.
Those must be fresh unsalted anchovies. What other fish could you use to substitute anchovies? Thank you chef.
Best,
Carlo SanGiorgio

[@Matthew-ve3yw]

macharel, salmon,fresh tuna, cod fish, sardines, many more