Anchovies, this is the season.
Stuffed anchovies baked or stuffed anchovies fried ? Two recipes, tied for first as goodness. One belongs to the Genoese tradition, the other to our family tradition. Two way of cooking: one light, the other rich. Two fillings: one full-bodied, the other full-green. In the uncertainty which to post, since this is the season and anchovies must be eaten, I put both of them together, one by one.
Let’s start with the first one: the stuffed anchovies baked . They are those of the Genoese tradition: two barbed anchovies open like a book that contain a filling based on bread soaked in milk, chopped anchovies and parsley. They are cooked in the oven after being sprinkled with oil and breadcrumbs, quickly because the anchovy cooks in a moment otherwise they dry.
I know that outside the Mediterranean Sea it is quite difficult to find fresh anchovies. Usually anchovies can be found in jars, preserved under oil or salt. But this recipe is very good also made with sardines. They are a fatter fish, so I suggest to limit the oil on top before baking. But the result will be incredibly good as well. By the way also here in the Riviera in the absence of anchovies sardines is a common substitution.
Anchovies, a small fish, extremely easy to prepare. If you love this fish and its convenience in the kitchen, you can also try to cook Bagnun d’acciughe, and anchovies soup with fresh tomato and herbs, and Anchovies Cacciatore , where the fish is quickly stewed with rosemary and garlic.
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