- Anchovies, 600g
- Bread crumbs, 50g
- Parsley, 50g
- 2 cloves of Polesine White Garlic PDO
- Grated Grana Padano cheese, 50g
- Extra virgin olive oil, 60g
- 2 vine tomatoes
- Rocket, 50g
- Celeriac, 100g
- Salt and pepper
Remove head and fish bone from anchovies, rinse and pat dry.Sprinkle a baking pan with olive oil, arrange anchovies and cover with a mixture of bread crumbs, minced parsley, Polesine White Garlic, oil and grated Grana Padano cheese. Bake in the oven at 180° C for 10 minutes.
Once baked, garnish with concassé tomatoes, rocket, and celeriac previously floured and fried. Fried onion rings can be served instead of celeriac.
WITH REFERENCE TO THE MEDITERRANEAN DIET
This dish is characterized by a good distribution of macronutrients:
most of its proteins have a high biological value, lipids show an excellent balance between saturated and unsaturated fatty acids (although they are a bit high) and most carbohydrates are complex. The Kcal must be integrated, whether it is served at dinner or at lunch.
This dish can be combined with another course, if possible one rich of carbohydrates and containing vegetables (or fruit as an alternative), such as to contribute with a good content of fibres as well as vitamins and mineral salts.
It should be specified that the lipids it contains are excellent from a nutritional point of view, since they come from extra-virgin olive oil (the main seasoning in the Mediterranean diet) and oily fish (another key element in the Mediterranean diet), rich of Omega-3 fatty acids: for this reason, this dish may help to lower the total cholesterol.