Anchovy cutlets

Preparation:

Preparation: Remove the head from the anchovies, open them on the belly side, gently remove the innards and the bone, wash them, dry them and put them in the wine. In the meantime mix the breadcrumbs with the pecorino cheese, parsley with garlic, oregano, salt and pepper in a bowl. Drain the anchovies, sprinkle the inside with the prepared mixture, roll them up and secure them with a toothpick. Roll the cutlets in flour and fry them in hot but not smoking oil. Once cooked and golden, serve them. With the same ingredients, naturally replacing the anchovies, you can prepare the aubergine rolls: slice them fairly thin, let them lose their bitter liquid in the usual way, fry them and then proceed as described above.