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!
4 comments
I didn't understand when to use the provola? And the temperature of the oven is missing
Hello Federica, the temperature of the oven is there, in the first few lines, and it's 200 degrees. The diced provola goes into the filling, I added it and apologize for the lack of. Have a good evening, ADA
Super! !! Vist Ada :)
lightening up a little’ traditional recipes do not miss. See you soon. ADA ;)