Stuffed cicadas

Preparation:

Preparation: The ideal season to consume cicadas is spring, when the crustaceans are rich in coral. Wash the cicadas under running water and let them drip on a clean cloth; then cut them along the back and widen the opening a bit. Soak the breadcrumbs in a little warm water; squeeze it and put it in a bowl. Very finely chop the parsley and anchovy fillets and mix both with the breadcrumbs, adding as much oil as needed to obtain a rather thick mixture. Distribute the filling in the cicadas, inserting it into the openings made, then close the shells with the pressure of the hands. Heat up a couple of grills well. Place the stuffed cicadas on the hot grills and cook them for 15 minutes over moderate heat, turning them occasionally and seasoning with salt and pepper. When cooked, arrange the cicadas on a serving plate and serve piping hot.