Carluccio’s baked stuffed anchovies 24 March 2007

Makes 12 “sandwiches”: 2 sandwiches (antipasti), 4 (main course)

This is an antipasti or appetizer by Carluccio which calls for fresh anchovies. We chanced upon some fresh anchovies at the market the other day and we just had to buy some. Apparently Yeng had this perfect recipe in mind.

Don’t think that we need to literally stuff those teeny anchovies … though the deboning is a little fussy the first time you do it. Deboning is no mean feat because those anchovies are teensy. But the end result is amazingly good, and a little goes a long way. It’s very fresh in the mouth, which is just what a good antipasti should do - cleanse the palate and whet your appetite!

The way this is made reminds me funnily of lasagna. Instead of laying down meat and lasagna, you are laying down herbs and fish fillets!

Carluccio says that if you can’t get fresh anchovies, fresh or even frozen anchovies can be used.

You need:
Fresh anchovies, 24 pieces
Fresh dill, flat-leaf parsley, chives, rosemary – 1 tbsp each, finely chopped
Fresh sage, a few leaves, finely chopped
Garlic, 1 clove, finely chopped
Pine nuts (1 oz) or chopped walnuts
Olive oil, 2-3 tablespoons
Lemon juice, a few drops
Fresh breadcrumbs, 10 grams
Salt and pepper to taste

How to:

1. Preheat oven to 220 deg C/425 deg F/gasmark 7.
2. Grease a baking pan with some olive oil
3. Deboning: with a pair of kitchen scissors, cut off the heads, tails and lower parts of the anchovies, and discard the innards. Using your thumb, loosen the backbone from the flesh, leaving the two fillets still attached to the upper skin. Wash and dry the fish on paper towels.
4. Chop the herbs and garlic finely together and mix with the pine nuts and a tablespoon of olive oil.
5. Lay 12 of the anchovies skin down next to each other in the greased tray. Spread a little of the herb mixture on each, season with salt and pepper, sprinkle with lemon juice and cover with another anchovy, skin side up to make a “sandwich.”
6. Sprinkle with breadcrumbs and pour on remaining olive oil in a thin stream.
7. Bake for 8-10 minutes in the preheated oven until golden. Serve hot or cold.

Kudos to Carluccio’s recipe from An Invitation to Italian Cooking, p. 22.