Alici Mbuttunate

Method

1. Remove the head from the anchovies using scissors.
2. Open the anchovies like a book and remove the backbone.
3. Arrange the fillets on a baking sheet lined with parchment paper, dust with flour, and grate lemon zest over them.
4. Cut provola into slices less than 0.5 cm thick.
5. Dip the provola slices in beaten eggs.
6. Place a provola slice on each anchovy fillet and top with another fillet, pressing gently.
7. Cover with plastic wrap and refrigerate for about 1 hour.
8. Coat the stuffed anchovies in flour, then dip in beaten eggs.
9. Fry in hot oil until golden on both sides.
10. Drain excess oil and serve.