1kg of fresh anchovies already filleted and washed
chop finely together:
5 garlic cubes and a bunch of parsley
1 glass of dry white wine
the juice of 2 lemons
breadcrumbs
olive oil
salt and pepper
In a low sided casserole lay out in an orderly way the well dried anchovies.
Moisten them with oil, then spread over the chopped garlic and parsley,
spread the breadcrumbs evenly and abundantly over the surface with salt
and pepper. Put in the over at 180° for 7-8 minutes covered with a sheet
of oven foil so that they do not burn, then uncover and pour over the wine,
allow to evaporate then cook for a further 4-5 minutes or until they begin
to form a light brown crust. Take them out of the oven and pour over the
lemon juice, serve at once very hot with spinach dressed with oil and lemon.
It
is incredible how from such a simple preparation can emanate such an intense
aroma of the sea and from the taste collect the whole fragrance. In summer
it can be served with lightly cooked French beans dressed with oil and lemon.
It can serve as a starter of large portions ; as a main course with a vegetable
at a normal lunch ; as a between course at an important lunch, or a single
course for a speedy lunch.
A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati
It
is incredible how from such a simple preparation can emanate such an intense
aroma of the sea and from the taste collect the whole fragrance. In summer
it can be served with lightly cooked French beans dressed with oil and lemon.
It can serve as a starter of large portions ; as a main course with a vegetable
at a normal lunch ; as a between course at an important lunch, or a single
course for a speedy lunch.
