Acciughe Ripiene alla Calabrese

Carefully clean the Fresh anchovies: remove the heads, guts, and central bone, butterflying them open. Rinse them gently under cold water and pat them thoroughly dry with paper towels. Set aside.

In a medium bowl, combine the Stale breadcrumbs, grated Parmigiano-Reggiano, grated Pecorino Romano, minced Garlic, and chopped Fresh parsley. Add approximately 20 grams of Extra-virgin olive oil, the Eggs, Lemon zest, Fine sea salt, and Black pepper. Mix all ingredients well until a cohesive stuffing forms.

Take one butterflied Fresh anchovy and place a small amount of the stuffing mixture on one half. Fold the other half of the Fresh anchovy over the stuffing to create a neat parcel. Repeat this process with all remaining Fresh anchovies and stuffing.