Tortiera di Alici (Italian Baked Anchovies)
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"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."
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Ingredients2 h 45 m servings 412 cals
Original recipe yields 4 servings
- 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.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of vinegar. The actual amount of vinegar consumed will vary.
Per Serving: 412 calories; 14.9 g fat; 36.5 g carbohydrates; 30 g protein; 68 mg cholesterol; 610 mg sodium. Full nutrition