Baked anchovies sicilian style: a second fish of fast Sicilian tradition, cheap and tasty. The anchovies in the pan that are a delight on my board never fails, because they are both very good freshly made hot or cold, the next day. Now surely you know that the blue fish is fish preferred and consumed as often as possible: It contains Omega 3 and is locally caught fish, Economic and seasonal, the kitchen is versatile and can be prepared in countless ways.
The Sicilian anchovies in the pan is a simple fish gratin, prepared by alternating layers of aniciandes and layers of a poor but tasty filling made from stale bread, Capers, herbs, pecorino cheese, lemon juice and extra virgin olive oil. Few ingredients but quality. The cooking is a breeze, Maximum of 10 minutes in the oven at 200 degrees. You can use either the standard breadcrumbs, is a slightly stale bread in a blender smoothie: I would suggest this last solution because the grated bread is very dry and you have to use much more oil to make it soft.
as a variant, you can also use instead of anchovies sardines, swordfish or banner fish. Or you can add to the stuffing of chopped tomato, seedless and without vegetation water, that will make the filling a bit’ wetter. At this point, you just need to have a look at all my SICILIAN RECIPES and my RECIPES WITH BLUE FISH to find inspiration for a dish to accompany the anchovies in the pan and wish you good appetite!
ANCHOVIES IN PIE TO SICILY (easy recipe)Print This
- 1 kilogram of anchovies to clean or 700 grams already clean
- Slightly stale bread or breadcrumbs, to taste
- a small bunch of fresh parsley
- thyme or marjoram, to taste (Optional)
- a handful of capers
- 80 grams of grated pecorino Dop
- zest of half organic lemon zest
- the juice of two lemons organic
- Salt, to taste
- extra virgin olive oil, to taste
Prepare the anchovies in the pan is easy: if you have already purchased the anchovies clean, where only wash, dry thoroughly and remove the small central spine on the back of each alice. If you bought the whole anchovies, you need to eliminate the head, the innards, the iisp, open like a book anchovies and remove the small central spine on the back. Once the anchovies washed, dry them carefully.
Prepare the stuffing: if you use slightly stale bread, frullatelo in the mixer to obtain a compound with a large crumbs. Put the bread crumbs (or breadcrumbs, but there will result in a drier cake) in a bowl and add a little’ lemon juice, finely chopped capers, the grated lemon rind, chopped parsley, ground black pepper, other herbs if you like strong scents, the grated cheese and plenty of extra virgin olive oil just enough to obtain a soft and grainy. Taste the mixture to check whether it is necessary to add a little’ of salt.
Brush a round baking pan with olive oil and sprinkle with a little’ of the filling. Spread in pan a layer of anchovies, sprinkle with a little filling and drizzle with a little’ of lemon juice and extra virgin olive oil. Proceed with a second layer of anchovies and stuffing and then with a third or until all the ingredients (the height of the pie depends on the diameter of the cake that you have chosen, I prefer the patties high). Complete the last layer of the cake of anchovies Sicilian with an extra virgin olive oil and lemon juice. Preheat oven to 200 degrees and bake static, in preheated oven, for 10 minutes. The cake tin anchovies Sicilian is good hot and cold is great, even the next day to prepare. Bon appétit!