This dish is common all over the south of Italy. As simple as can be! Two main ingredients. This being Bari, I was told that the only possible pasta to have it with was orecchiette 🙂 30 minutes down the road they’d tell you something else. I’ve also seen the recipe with bucatini and spaghetti, so I’m sure it would be good with whichever you care to try it with. I asked the person who gave me the recipe how many anchovies to use and she said ‘it depends how much you like anchovies!’ . I like them a lot, so I used 2 whole ones per person (it would have been more but I ran out 🙂 ) Serves 4
orecchiette with anchovies ingredients
320 grams orecchiette
8 whole salted anchovies — filleted, soaked and chopped
4 tablespoons dry bread crumbs
4 tablespoons olive oil
Fry the anchovies gently in the olive oil until they have completely
Mix with the cooked orecchiette and serve, sprinkled with the bread crumbs
Another one of my favourites. It’s really easy, but it takes a while to prepare. You must use the freshest anchovies as they are only ‘cooked’ in lemon juice. If you can’t get fresh anchovies where you are, you can use small sardines instead. Great with salad as an antipasto.
Clean, wash and fillet the anchovies and dry with kitchen paper.
Layer the fillets in a non-metallic dish, season with salt and squeeze
over plenty of lemon juice.
Leave in the fridge for at least 4 hours. They are ready when they are white all the way through.
When you are ready to serve, remove the fillets from the lemon juice, dress with a little oil and sprinkle the parsley on top.