Ingredients

• 3 1/2 ounces/100 g prosciutto cotto, thinly sliced
• 1 ball buffalo mozzarella cheese, thinly sliced
• 1 pound anchovies, heads removed, gutted and cleaned
• Kosher salt and freshly ground black pepper
• 1/2 cup breadcrumbs
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• Olive oil, for frying

Instructions

1. Lay slices of prosciutto and mozzarella between 2 anchovy fillets (like a sandwich), and sprinkle with salt and pepper. Pour the breadcrumbs and flour onto 2 separate plates, and put the egg in a small bowl. Dredge the anchovies in the flour, followed by the egg wash, and then in the breadcrumbs. Heat olive oil in a pan until very hot, and then fry the anchovies in batches until golden on both sides.