32 pieces of anchovy fillet
3 cloves of garlic
50grs pine nuts
1/2dcl olive oil
1dcl tomato sauce
Eviscerate and leaving together the anchovies fillet by the tail.
Prepare the stuffing with spinach sautéed with ham, garlic and pine nuts.
Fill with spinach, anchovies, using 8 pieces for each serving. Roman batter and fry the oil clean.
Saute tomato sauce flavored with oregano