From Sicily comes directly on your tables the anchovy pie Sicilian! A soft casket of anchovies that encloses a tomato-based filling, first salt and the famous cunzatu bread that we Sicilians put practically everywhere, Also in cappuccino. Bread cunzatu means seasoned bread. It is a filling made from breadcrumbs (old bread to recycle, the series does not throw anything away). All 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.
This stuffing is a neutral base for any type of filling, from roulade Messina at STUFFED ONIONS. And then it fits the recipe in question by 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. That makes it a perfect dish especially for the summer.
Cooked in the oven for a few minutes (I recommend, otherwise the anchovies they dry), the sicilian anchovy cups are a perfect appetizer but also a tasty single dish. On my YouTube Channel also find the VIDEO TUTORIAL on how to CLEAN THE ALICI step by step. Do not forget to have a look at all my SICILIAN RECIPES and all my RECIPES WITH BLUE FISH. Have a good day!
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, as you see in VIDEO RECIPE STEP BY STEP: 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, a little fresh 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 dough to make sure 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 VIDEO RECIPE. Put inside each stamp a first layer of cunzatu bread, 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!
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.
MATCHING: 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. Nero d'Avola and Nocera grape varieties, 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.