Sicilian anchovies

Preparation:

Preparation: Soften the bread by soaking it in milk. Blanch the tomatoes for a few seconds, then peel and chop them coarsely. Soften the sliced onion in 4 tablespoons of oil then add the tomatoes, salt and pepper, also add the oregano and cook over high heat for about ten minutes. Finally, add the washed capers to remove the salt and the chopped basil. Clean the anchovies leaving the two fillets attached to each other. Wash them well and let them drain on an inclined cutting board. Heat 2 tablespoons of oil in a small pan, add 4 anchovies and brown them then remove the pan from the heat and add the squeezed bread, an egg, the pecorino and a little salt and pepper. Work the mixture well with a fork and then distribute it inside the other anchovies which you will close like a book. Dip the fish first in the flour then in the beaten egg with a little salt and pepper and finally in the breadcrumbs. Quickly fry them in hot oil and serve immediately accompanied by the prepared tomato sauce.