CookBook2

Dino Esposito
Chief Technology Officer, Crionet,
Microsoft ASP.NET MVP
In the Mediterranean area,
anchovies are historically considered
a cheap type of fish.
Easy to get, easy to cook, easy
to eat: therefore not good for
expensive restaurants and not
impressive enough to qualify
you as a great cook! Regardless
of this reputation, anchovies
are an extremely tasty
food and healthy too as they
contain a lot of Omega3 which
aggressively fight cholesterol.
Anchovies can be cooked in
many ways, but they shine
when fried in olive oil with only
a thin layer of white flour.
“Evolution created anchovies. Man’s ignorance put them on pizza.” ~ Unknown
Light-fried Anchovy Fillets
250g of anchovies
Olive oil
Wheat
One slice of potato
Dino Esposito
Chief Technology Officer, Crionet, Microsoft ASP.NET MVP
The hardest part of the recipe is preparing anchovies. You
need to clean them and remove the guts and bones. As
anchovies are a small fish this may be an easy task. For
the same reason, 250g of anchovies can be really boring
to clean. Anyway, at some point you will have each anchovy
headless and reduced to a couple of thin fillets.
Pour olive oil in a pan and wait for it to become hot. Meanwhile,
flour each fillet until it gets totally white. Finally, drop
fillets in the pan and let them fry for a couple of minutes.
As 250g of anchovies may produce several fillets, the entire
cooking operation may require 10 to 15 minutes.
Serve anchovies hot with slices of fresh onions and red
tomato.
What about the potato slice? Oh, sure! That’s only my mom’s
tip to avoid squirts of hot oil when you drop fillets in the pan!
A long-time trainer, Dino is the CTO of Crionet (www.crionet.com), a company providing software
and mobile services to professional sport. Dino is the author of many popular books
for Microsoft Press that helped the professional growth of thousands of .NET developers.
Latest book is “Architecting Mobile Solutions for the Enterprise”. Follow Dino as @despos.
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