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.
This cupcask is the red version of the ANCHOVIES IN PIE TO SICILY, which are in white with lemon and capers, and the ANCHOVY AND POTATO PIE, light and delicious.
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!
2 comments
delicious creations
Thanks
A big kiss
But you're cute! There baci