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Ingredients
- 1 kilogram of anchovies
- 250 grams of rice
- 1 head onion
- 200 grams of butter
- Half a glass of water
- 2 eggs
- Parsley
- Mint
- Salt
- Black pepper
- 1 kilogram of anchovies
- 250 grams of rice
- 1 head onion
- 200 grams of butter
- Half a glass of water
- 2 eggs
- Parsley
- Mint
- Salt
- Black pepper
Stuffed pan recipe How to make?
Peel the anchovies and remove their bones. (If you want the bones to come out easily, you should rest the anchovy for a day).
On the other hand, fry the onions in oil, add rice and continue frying.
Add salt and cook by adding enough water to cover it. Rice should be fresh.
When the water is absorbed, add black pepper, lots of parsley and mint and leave it to brew.
Arrange the floured anchovies with their backs on the oiled tray so that their backs will cover all parts of the pan.
The point to be considered here is that the anchovies are always arranged in the same way and half above each other. If they are not lined up in this way, they will open up during cooking.
It should also be placed on the edges of the tray in such a way that some of it hangs from the tray so that it can be covered later.
Pour the rested rice over this and place it.
Cover the rice completely with the remaining anchovies and the ones hanging from the edge of the tray. (It should take the shape of a cake as a view)
Spread scrambled eggs on anchovies and put in the oven.
Turn and cook in the oven.
Serve hot, bon appetit …
