From Sicily comes straight to your table the anchovy pie Sicilian! A soft chest of anchovies which encloses a stuffing tomato-based, first salt and the famous Sicilian cunzatu bread which we put almost anywhere, Also in cappuccino. Bread cunzatu means seasoned bread: it is a filling of grated bread (old bread to recycle, the series does not throw anything away) seasoned with extra virgin olive oil, Salt, papá, parsley and other aromatic herbs of the season, and grated pecorino. On my YouTube channel you can also find the VIDEO RECIPE STEP BY STEP the ANCHOVY PIE.
This stuffing is a neutral base for any type of filling, from roulade Messina at STUFFED ONIONS and then adapts the recipe in question adding zest or citrus juice (as in SARDE A BECCAFICO) or pieces of cheese as in STUFFED ARTICHOKES. The recipe for anchovy pie filling and adds to this cheese also a fresh tomato sauce, making it a perfect dish especially for the summer.
Cooked in the oven for a few minutes (I recommend, otherwise the anchovies they dry), the anchovy pie Sicilian is a perfect starter but also a tasty main dish. On my YouTube Channel (subscribe, It is free and you will find lots of interesting content) you can also find the VIDEO TUTORIAL on how to CLEAN THE ALICI Step. And take a look at all my RECIPES and SICILIANE Also t Good day and good May!Do not forget to have a look at all my SICILIAN RECIPES and all my RECIPES WITH BLUE FISH. Have a good day!
PIE ALICI SICILIAN (easy recipe)Print This
- 600 g of anchovies (cleaned and boned)
- 350 milliliters of tomato sauce
- 150 grams of grated bread
- 120 grams of Sicilian tuma or primo sale (if you do not find them, used a provola or scamorza not stagionate)
- 50 grams of pecorino cheese Sicilian canestrato, grated
- chopped fresh parsley, to taste
- extra virgin olive oil, to taste
- salt and pepper, to taste
- a few leaves of fresh basil
- Sicilian pecorino Dop canestrato, just enough to garnish cakes
The patties Sicilian anchovies are very easy to prepare: you can decide whether to prepare them as I did, in comfortable and elegant single portions, so as to serve as an appetizer or as a main dish, or pan, alternating the same ingredients in layers and then cutting the pie sliced anchovies. I always prefer to, where possible, the portion.
First of all, If you purchased already cleaned and boned anchovies well, Otherwise look here VIDEO TUTORIAL ON HOW TO CLEAN ANCHOVIES. Once you clean the anchovies, wash them and put them on absorbent paper: must be dry. Pour the tomato sauce in a bowl, season with salt, extra virgin olive oil and some basil leaves and let it flavor in the fridge.
With a small brush, grease the molds (They are fine ones in disposable aluminum) and then sprinkle with breadcrumbs, so that they are covered.
Prepare the filling for the anchovy pie, the so-called 'BREAD cunzatu Sicilian: place in a bowl the breadcrumbs, chopped parsley, some’ ground black pepper, the grated cheese and plenty of extra virgin olive oil as needed to get a soft dough and grainy. If you want, you can also add a clove finely chopped garlic. Taste the mixture to verify that there is enough salt and, If necessary, add a pinch.
Coat the aluminum cups with anchovies, so that they are covered with both the bottom and sides. Anchovies must escape from the molds so that, once the pie, the flaps can reclose, as you see in VIDEORICETTA. Put inside each mold a first layer of bread cunzatu, add a teaspoon of tomato sauce and a slice of Tuma or primo sale. Continue with a second layer of filling, one tomato and one cheese. Pressing slightly and fold the edges of the stencil on the anchovies, so as to close the stuffing. Lightly grease the anchovies with a little extra virgin olive oil. Preheat oven to 200 degrees static and cook patties of anchovies Sicilian in a preheated oven for 8-10 minutes. Flip stencils to transform patties of anchovies. Complete patties with a spoon of tomato sauce, grated Sicilian pecorino cheese and a basil leaf. Bon appétit!
THE PAIRING: Mamertino Doc red, Vintage 2016, produced by Planeta. A wine of the province of Messina, that comes from grapes grown in the territory of Milazzo. The Nero d'Avola grape varieties and Nocera, overlooking the sea, They give life to this fruity wine, drinkable, well balanced, despite an aging in barrels for 12 months. It serves fresh, at a temperature of 14 degrees.
You can prepare the patties of anchovies in advance and store in refrigerator, raw and wrapped in clingfilm, for 5-6 hours, then bake in the oven and serve. If you prefer a more full-bodied and less fresh, you can cook the tomato puree with a little oil and salt for a few minutes before using it.