Cuoppo with calabrian anchovies
The Calabrese cuoppo embodies the authentic spirit of Calabrian cuisine, with its robust flavors and passion that emanates from every bite. We cooked this special version adding the Tropea IGP red onion rings, which provide sweetness and crispiness, and onganic extra virgin olive oil with lemon. To crown this delicacy, a touch of lemon-infused organic extra virgin olive oil imparts a welcoming lightness. Follow this recipe to create a cuoppo that celebrates tradition and innovation, perfect for enjoying in company or alone.
The ingredient to prepare cuoppo with calabrian anchovies
- 500g of Calabrese anchovies
- 200g of wheat flour
- 2 tablespoons of black pepper
- 2 tablespoons of smoked paprika
- lemon flavoured salt
- Lemon-infused organic extra virgin olive oil
- 1 Tropea IGP red onion
- Fresh parsley
- 1 liter of sunflower seed oil (for frying)
How to prepare cuoppo with calabrian anchovies
Begin by pouring wheat flour into a bowl, adding black pepper, smoked paprika.
Take the Calabrese anchovies and coat them with the flour mixture, ensuring both sides are well-covered. Gently shake to remove excess flour.
In a large skillet, heat the sunflower seed oil to frying temperature (about 180°C or 350°F).
Fry the anchovies in small batches, being careful not to overcrowd the pan. Cook until they are golden and crispy, then drain them on paper towels.
Meanwhile, thinly slice the Tropea IGP red onion and add it to the frying oil.
In a bowl, pour a generous amount of lemon-infused organic extra virgin olive oil. Add some chopped parsley leaves and let it sit for about 30 minutes to allow the flavors to meld with the oil.
Arrange the fried anchovies in a cuoppo or serving dish, alternating with the Tropea red onion rings.
Before serving, drizzle the cuoppo with the lemon-infused organic extra virgin olive oil, trying to distribute it evenly.
Garnish with some chopped fresh parsley leaves and a light of lemon flavoured salt for an added touch of freshness.
