STUFFED ANCHOVIES WITH SMOKED MOZZARELLA, BEETS AND TOMATO COULIS

PREPARING

For the tomato coulis:

blend the tomatoes with extra virgin olive oil, basil and salt and pass them through the chinois.

For the anchovies:

stuff the anchovies with smoked mozzarella and basil, once stuffed, pass them in flour, beaten egg and breadcrumbs.

For the chard:

quickly cook the chard in a pan with a clove of garlic.

Finishing:

Fry the stuffed anchovies in peanut oil, dry with absorbent paper.

Place the chard on the plate and make splashes of tomato coulis, complete with the anchovies placed on the chard.