16 fresh anchovies
6 cherry tomatoes
32 pitted black olives
60 g. of flour
16 slices of marrows
Peel tomatoes, cut them into 4 pieces and arrange on a baking sheet lined with parchment paper, salt, sprinkle with oil and place in the oven at 120 ° C for about 2 hours.
Clean and wash the anchovies and let them dry on a towel.
Prepare by placing 16 skewers, alternating tomatoes, slices of marrows, anchovies and olives, pass them in flour and fry in hot oil for about 1 minute.
Drain excess oil and let dry on a paper towel.
Serve garnished with basil leaves.
Wine: White Fiano from AvellinoPreparation time: 3 hours, 0 minutes, 0 seconds