• Combine water, milk, sugar, oil and yeast in the planetary mixer. Work for a couple of minutes until the yeast dissolves.
• After 15 minutes add flour, semolina and salt and knead for 5-6 minutes. Transfer the dough into a bowl, seal it with the film and let it rise for at least an hour.
• When the dough is doubled, you can begin to prepare the meatballs by putting 1 anchovy fillet and a couple of capers in the center. Let it rise for another 30-40 min.
• Finally heat abundant sunflower oil in a pot and fry 2-3 meatballs at a moderate temperature.
Adriatic Sea Rolled anchovy fillets with capers Grand Reserve
Only the best anchovy fillets become Grand Reserve.
From head removal to packaging each processing phase is entirely done by hand to keep the integrity of the raw material.