Baked anchovies

Alici arraganate. From Puglia. There is probably not much chance of finding fresh anchovies in the UK, but if you do, this is a good recipe to try. It takes a fair bit of preparation, but it’s worth it in the end. You need to clean them as soon as you get them home as they will spoil extremely quickly. Do not do as I did this morning and leave yourself 30 minutes to clean a couple of hundred anchovies before you have to go to work :-) To clean them, snap the back bone just behind the head and pull. The guts should come out with the head. If you can’t get the hang of that, use a small sharp knife to cut through the back bone, taking care not to cut all the way through and pull. Next remove the backbone by running your thumb along the spine of the fish, flattening it out into two fillets. The backbone should then be easy to pull out. “Close” the fillets by folding them along the line of the backbone. The recipe says this will feed 4 as an antipasto, but it would feed at least that number as a British style starter.

Baked anchovies ingredients

  • 800g fresh anchovies
  • 60g pecorino – grated
  • 80g dry bread crumbs
  • 2 ripe tomatoes – sliced
  • 1 tbsp chopped parsley
  • 1 clove of garlic – chopped
  • 1/2 tsp oregano
  • Dry white wine
  • Olive oil
  1. Clean and prepare the anchovies as above.
  2. Mix together the pecorino, breadcrumbs, parsley, oregano and parsley
  3. Grease an oven dish with a little  oil. I used 4 individual dishes.
  4. Line the dish with a little of the breadcrumb mix. Add a layer of anchovies and cover with the breadcrumb mix. Repeat until all the anchovies are used up, finishing with a layer of breadcrumbs.
  5. Top with the tomato slices and a little more of the breadcrumb mix.
  6. Splash some wine and drizzle olive oil on top.
  7. Bake at 180C until golden brown and sizzling.

Baked anchovies finished dish

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