Stuffed Anchovies With Ginger Potato Pie

Preparation:

Preparation: For the anchovy filling: blend the stale breadcrumbs with the parsley and the diced scamorza cheese; season with the grated lemon peel, the olive oil and season with salt and pepper. Separately, finely chop the almonds and pistachios with a mixer to obtain a panure. Take two anchovy fillets at a time: stuff one in the center with the previously obtained mixture and close by overlapping the remaining fillet. Dip the stuffed anchovies in the beaten egg and then in the panure of dried fruit. Fry in plenty of peanut oil. Cook the potatoes in boiling salted water and mash them with the appropriate tool. Sauté them in a pan with the olive oil, the grated ginger root and season with salt and pepper. Place the potatoes in a pastry ring placed in the center of the serving dish and place the anchovies on top. Garnish with some parsley leaves and then serve.