Martini Spritz Cocktail, Skewers of Anchovies stuffed with Sun-dried Tomatoes and Grana Padano Riserva with a Cornmeal Crust
500 g fresh anchovies cleaned and pressed open
80 g oil-packed sun-dried cherry tomatoes
100 g Grana Padano Riserva
50 g breadcrumbs
40 g pickled capers
50 g cornmeal
oil for frying
salt & pepper
In the bowl of a blender, combine the capers, sun-dried tomatoes, breadcrumbs and grated Grana Padano Riserva and blend coarsely.
Spread open the anchovies and fill with 1-2 teaspoons of the Grana Padano Riserva and sun-dried tomato mixture. Roll up and dip in the cornmeal, then thread onto skewers, alternating with lemon slices.
Arrange the skewers on a baking sheet lined with baking paper, dress with a drizzle of olive oil, salt and pepper and bake in a preheated oven at 200 °C for 10-15 minutes, until the anchovies are golden and crispy.
Serve the anchovy skewers hot.
4 cl Weißer Martini,
6 cl Prosecco,