Cooking with Balsamic Vinegar


Ingredients for 4 people:

400 g potatoes

300 g mixed capsicums (bell peppers)

300 g cherry tomatoes

300 g zucchini (courgettes)

5 eggs

1 kg of fresh anchovies

Oil for frying

Salt and pepper

Leonardi Balsamic Pearls or White condiment for garnishing


Preparation of the Keftaji (filling):

Kafteji is a delicious and colourful Tunisian side dish or filling made of vegetables.

To prepare it, pour abundant frying oil in a pan. Fist fry the potatoes cut in thin strips, then the sliced zucchini, the peppers, the tomatoes and the eggs. Remove from the heat and put the mixture in a bowl, then chop the mixture with two knives.

Preparation of the anchovies:

Clean the anchovies, remove the heads, open them in two parts, rinse under fresh water then gently dab with paper towel and stuff them with the keftaji.

Dip the anchovies into white flour, then in beaten eggs and finally roll them in bread crumb before frying them in oil for 2 minutes for each side. Drain with a slotted spoon, pour on paper towel, then add salt and pepper.

Decorate with Leonardi balsamic pearls or with White Balsamic Condiment.


Recipe from Chef Moss Bdidi

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