This recipe, made by gently steaming anchovies in their own juices with onion and olive oil, is one of the simple yet filling classics of Black Sea cuisine. Since it's not fried, it offers a lower-fat alternative to pan-fried anchovy recipes.
Drizzle olive oil over the bottom of a wide pan and spread half of the sliced onion rings.
Arrange the cleaned anchovies snugly over the onions and season with salt and black pepper, then scatter the remaining onion on top.
Cover the pan with a lid and cook over low heat until the anchovies and onions are tender, cooked in their own juices.
Sprinkle chopped parsley on top and serve hot.
Important: Don't stir the anchovies too much with a spoon, the fish can fall apart; shaking the pan is enough to mix them. Allergen: contains fish.
If you add a few fresh parsley sprigs to the buğulama at the last minute, they keep their freshness and do not darken or lose flavor during cooking.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.