Meatballs of stale bread and anchovies Le Marinate

• Let’s start preparing the bread balls, cut the bread into cubes and pour it into a bowl, add the milk and let it sit for 5 minutes, then knead with your hands so that the bread absorbs the milk well, you will see that you get a smooth mixture, then add the crushed garlic and chopped parsley, mix well.
• Pour some oil into a pot or you can use a deep fryer, put on the heat and bring to a temperature of 170C°.
• With your hands, take some of the mixture and, swirling between your hands, form walnut-sized patties. Then pour them into boiling oil and brown them; when they are golden brown, drain them and transfer them to frying paper so that the excess oil is absorbed.
• Then serve the stale bread patties by arranging a fillet of anchovies Le Marinate del Mar Cantabrico Rizzoli on top; secure with a toothpick or finger food fork.

This recipe was created for us by Barbara Benetti in collaboration with GialloZafferano.