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Baked stuffed anchovies, with tomatoes

Sicilian recipe with oily fish

by Ada Parisi
5 min read
Alici ripiene al forno, con pomodori

How to prepare the Sicilian recipe for stuffed anchovies or anchovies in the oven

Stuffed anchovies or anchovies in the oven, with so many fresh tomatoes and herbs. The Stuffed anchovies or anchovies and baked I'm a Traditional recipe of Sicilian fish cuisine and southern Italy in general. A poor dish for a rich palate. This recipe is prepared using a blue fish Humble, but rich in protein and Omega 3 as anchovies. Have you read my article on the DIFFERENCE BETWEEN ALICI, ANCHOVIES AND SARDE and how to use them in the kitchen?

Stuffed anchovies: How to make them at home

The stuffing of baked stuffed anchovies it's very simple: 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, that I recommend you to taste both lukewarm and cold the next day. Will be even tastier.

To prepare these Fish rolls I used the anchovies or anchovies, but you can also use the sardines, and I guarantee that you will not regret to have it prepared. Is’ a quick and easy fish main course to prepare, it cooks quickly and is tasty but light at the same time. If you want, You can prepare the Stuffed anchovies or anchovies in the oven layered instead of rolled, 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!

Alici ripiene al forno, con pomodori


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


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

60 grams of grated pecorino cheese Dop

a handful of raisins and pine nuts

50 grams of provola Ragusana, or provolone cheese "Vastedda del Belice" small cubes

salt and pepper

400 grams of Piccadilly or Pachino PGI tomatoes

oregano, fresh thyme and basil


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 vegetation water: preserve the latter because it will serve to soften the. 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, raisins, pine nuts, diced cheese and chopped capers.

Then, add the vegetation water of the tomatoes and as much oil as necessary to obtain a soft compound (I also add a couple of spoonfuls of warm water to put a little less oil and the dough comes great 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!


MATCHING: With this recipe, we suggest 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. It is a wine produced with the Nero d'Avola grape variety, It 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.).

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Federica 7 May 2020 - 20:25

I didn't understand when to use the provola? And the temperature of the oven is missing

Ada Parisi 7 May 2020 - 21:10

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

MGio ' September 10, 2014 - 16:10

Super! !! Vist Ada :)

Sicilians creative in the kitchen September 10, 2014 - 23:59

lightening up a little’ traditional recipes do not miss. See you soon. ADA ;)


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