Baked stuffed anchovies, with lots of tomatoes and herbs. A traditional recipe of the Sicilian seafood and southern Italy in general: a poor dish for a rich palate. This recipe is prepared using a humble fish, but rich in protein and Omega 3 as anchovies (you read my article on DIFFERENCE BETWEEN ALICI, ANCHOVIES AND SARDE and how to use them in the kitchen?) , a simple stuffing made with breadcrumbs, aromas and pecorino, and a blaze of tomatoes and herbs. From these ingredients comes a dish for a king, at least for my taste, I advise you to enjoy both warm and cold the next day. Will be even tastier.
To prepare these rolls I used anchovies, but you can also use sardines, and I guarantee that you will not regret to have it prepared. Is’ a quick and easy dish to prepare, it cooks quickly and is tasty but light at the same time. If you want, you can prepare the stuffed anchovies baked in layers instead of rolls, alternating anchovies, the mixture of bread and herbs, diced tomatoes, oil and salt. Do not forget to have a look at all my RECIPES WITH BLUE FISH and all my SICILIAN RECIPES. Have a good day!
ANCHOVY STUFFED BAKED, WITH TOMATOES (Sicilian recipe)Print This
- 600 grams of anchovies, or sardines (net weight)
- 100 grams of stale bread crumbs
- little chopped parsley
- a handful of capers
- extra virgin olive oil, to taste
- 60 grams of grated pecorino cheese Dop
- a handful of raisins and pine nuts
- 50 grams of cheese, or provolone cheese "Vastedda del Belice" small cubes
- salt and pepper, to taste
- 400 grams of Piccadilly tomatoes or cherry tomatoes
- oregano, thyme and fresh basil as required
Before starting to prepare the stuffed anchovies baked with tomatoes and herbs, preheat the convection oven at 200 degrees.
While the oven heats up, wash the tomatoes, cut them in half and remove the seeds and the vegetation water: keep the latter because it will serve to soften the filling. Season the tomatoes with salt, extra virgin olive oil, oregano, fresh basil and thyme.
Clean and wash the anchovies (or sardines), remove the heads and bones by opening the anchovies and dry them with paper towels. In a bowl mix the breadcrumbs, parsley, some’ Basil, pecorino, the raisins, pine nuts, diced cheese and chopped capers.
Then, add the tomatoes water and vegetation as much oil as needed to make a soft dough (I'll add a couple of tablespoons of lukewarm water to put some’ less oil and the mixture is fine anyway), Finally, season with salt and pepper. Grease abundantly a baking dish and arrange a first layer of anchovies, put a little pile of stuffing on each alice, by compacting the lightly with your fingers, and cover with another alice. Do this until the Pan.
Pour over the tomatoes stuffed with anchovies and drizzle with a little oil, then bake for 15-20 minutes. Allow to cool stuffed anchovies baked with cherry tomatoes and serve. Bon appétit!
THE PAIRING: With this recipe, We recommend the combination with a rosé wine. We have chosen from the Sicilian province of Trapani: in particular, We chose “April", produced by Winery Ancient Collection. Is’ a wine produced from the grape Nero d'Avola, and belongs to the denomination "Doc Sicilia": scents of cherry and pomegranate, with a soft taste, well balanced on the palate (alcoholic strength: 12,5% ABV.).