Chiacchiere with anchovies

Preparation:

Preparation: Prepare the puff pastry (or defrost the frozen one at room temperature) and roll it out on a floured surface into a thin sheet. With the toothed wheel, obtain forty strips slightly wider and longer than an anchovy fillet from the dough. Arrange the anchovy fillets on half of the strips, then cover with the other strips of pasta, pressing all around with your fingers to secure the edges. Fry the chiacchiere (a few at a time) in the bubbling butter; as they are ready, place them on a sheet of absorbent kitchen paper to remove the excess oil; then arrange them on a serving plate covered with a napkin and serve piping hot.