Name: Tortiera di Alici (Italian Baked Anchovies) recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 610 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

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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