/ Our magazine / Anchovy recipes: bring the blue fish with many benefits to the table.
/ Our magazine / Anchovy recipes: bring the blue fish with many benefits to the table.
Anchovies: recipes for such a tasty fish and perfect for being used in the kitchen in a thousand ways. Anchovies are commonly used to prepare many easy and quick dishes with a strong and sharp flavor, perfect for many occasions.
Often we talk about anchovies or alici, distinguishing the two terms as if they were two different fish, while in reality, there is no difference between the two; so anchovies and anchovies are the same fish that is part of the bluefish family, which also includes sardines. But be careful: these are, however, a different fish.
There are various types of anchovies, such as Menaica anchovies, a name derived from the particular fishing technique prevalent in the Mediterranean Sea, especially in the Cilento area.
There are the Cantabrian anchovies, from the sea between the northern coasts of the Iberian Peninsula and those of Western France, and they are characterized by being large in size and having a flavorful flesh.
There are different preparations suitable for anchovies: appetizers, first and second courses.
Anchovies can be used as an appetizer, enjoyed especially raw, preserved in salt or oil, often accompanied by sliced onions. In first courses, they can be used to dress a plate of spaghetti, paired with fresh cheeses like mozzarella, with neutrally flavored vegetables like broccoli, or with tasty sauces like green sauce.
Two fantastic recipes with anchovies that you absolutely must try are marinated anchovies and stuffed anchovies.
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To make the recipe for marinated anchovies, first ensure that the anchovies are fresh. Clean and open them like a book. Rinse them under running water and pat them dry with paper towels. Arrange them in a single layer and let them marinate with lemon juice or white vinegar for at least two hours. Dress with oil and lemon or oil and vinegar, adding chopped garlic, chili, and oregano. Serve with toasted bread slices.
You can make stuffed anchovies by preparing a filling of breadcrumbs, eggs, and Parmesan, which should be placed between two anchovies before coating them in breadcrumbs and frying them. First of all, clean the anchovies. Prepare the bread soaked in milk to obtain a soft mixture. Add 3 eggs, Parmesan, and chopped garlic, mix everything together and season with salt. The filling you obtain should then be placed on an opened anchovy, over which you will place another one. Once you have completed the process, dip the anchovies first in the beaten egg and then in the breadcrumbs, and then fry them in a pan with plenty of extra virgin olive oil.
The seasonings that pair best with anchovies are garlic, parsley, lemon, and chili, and you'll serve dishes rich in flavor and aromas.
If you feel like experimenting with some simple and quick cooking methods, thanks to their small size, you can fry whole anchovies after dipping them in egg, flour, and breading.
To flavor the breadcrumbs, heat 2 tablespoons of extra virgin olive oil in a non-stick pan and add 100 g of breadcrumbs and a clove of garlic, 20 g of grated Parmesan, 20 g of pine nuts, half a lemon peel, a few leaves of parsley, and a pinch of salt, and blend until you obtain a homogeneous mixture.
Clean the fresh anchovies, open them like a book, and place a heaping teaspoon of the mixture on the flesh side, roll up the anchovy, and secure the roll with a toothpick pierced through a cherry tomato. In a non-stick pan, put 2 tablespoons of extra virgin olive oil and add the anchovy rolls, cooking with the lid on low heat for 2-3 minutes, allowing half a glass of white wine to evaporate. Alternatively, you can cook your anchovy rolls in the oven for 2-3 minutes.
While you bring salted water to a boil, pour half a glass of oil into a pan, heat it, and let it brown together with three previously chopped salted anchovies, adding 5 walnuts, and let it cook over high heat for a few minutes; you may add a bit of chili if desired.
Drain the pasta a few minutes before it is al dente and add it to the pan, mixing everything well.
Alternatively, you can sauté fresh anchovies in a pan with a sauté of garlic, onion, and let them stew in tomato sauce along with other tasty fish like tuna or sardines.
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Among the best baked anchovy recipes, you should definitely try the baked anchovies.
After mixing together oil, capers, grated lemon zest, garlic, and chopped parsley, place some of this filling on the previously cleaned and opened anchovies. At this point, the anchovies should be rolled up like a roll and transferred to a greased baking dish. Add the remaining filling on top, and bake for ten minutes at 180°C.
Want to reinvent a classic recipe? Put in the baking dish anchovy fillets, potato slices, and tomato sauce. You will come up with a really original fish parmigiana!
Do you want to make your pizza even more exciting? Anchovies will make it unique by pairing them with tomato sauce, capers, and oregano: you will bring the fresh flavor of the sea to your table, making your pizza delicious!
Anchovy sauce is a sauce made with water, anchovies, and salt, typical of the tradition of Cetara, on the Amalfi Coast, obtained from its maturation in wooden barrels.
Do you want a delicious recipe with anchovy sauce? It's simple: cook the pasta in unsalted water, and in the meantime, chop some parsley, garlic, and chili, add extra virgin olive oil and four tablespoons of anchovy sauce from Cetara. Combine the al dente pasta and mix everything well; it takes little time and is truly accessible to everyone.
Enjoy your meal!
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