Tortiera Di Alici Baked Anchovies Recipes

TORTIERA DI ALICI (ITALIAN BAKED ANCHOVIES)

Tortiera di Alici (Italian Baked Anchovies) image

Tortiera di alici or Alici in tortiera is a traditional Italian dish, typical of Naples where every family has its own version. Layers of fresh anchovies alternate with a mix of bread crumbs, capers, garlic, and parsley. You can add tomatoes to the mix, as well as olives or different herbs.

Provided by Gabriella

Categories World Cuisine Recipes European Italian

Time 2h45m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound fresh anchovies, rinsed
2 cups white vinegar
7 ounces dried bread crumbs
2 tablespoons capers, minced
2 tablespoons minced Italian parsley
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, or as needed

Steps:

Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar.
Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil.
Mix bread crumbs, capers, parsley, and garlic together in a bowl.
Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive oil, and bread crumb mixture.
Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 36.5 g, Cholesterol 68.1 mg, Fat 14.9 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 3 g, Sodium 610 mg, Sugar 3.1 g

TORTIERA DI ALICI (BAKED ANCHOVIES)

TORTIERA DI ALICI (BAKED ANCHOVIES) image

Number Of Ingredients 10

Ingredients

1 3/4 lb. fresh anchovies
2/3 C fine bread crumbs
3 T grated Pecorino
1 T capers
1 small bunch parsley
1 clove garlic
salt
oregano
oil
2 ripe, firm tomatoes

Steps:

Clean the anchovies, remove the backbone without separating the 2 halves of the fish, wash and dry. In a bowl, mix the bread crumbs (reserve 1 1/2 T) with the grated Pecorino and the chopped capers, parsley, and garlic. Season with a little salt and a pinch of oregano and add 1/3 cup oil. Blend well. Oil a cake pan or baking dish generously and sprinkle with the reserved bread crumbs, line the bottom with a layer of anchovies (opened out flat), sprinkle with salt and a little of the bread crumb, cheese and herb mixture. Repeat the anchovy layer and continue until all the ingredients are used up. Top with the skinned, seeded and sliced tomatoes, sprinkle generously with oil, and bake in a preheated oven at 350 F for 30 minutes. This dish may be eaten warm or cold.

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