Alici in Tortiera Molisane

Fresh Adriatic anchovies layered in a round baking dish with seasoned breadcrumbs, wild oregano, garlic and lemon. Known locally in Termoli as alici 'ndru tianelle.

🇮🇹Italy· Molise
Alici in Tortiera Molisane — Molise, Italy
Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Calories
340 kcal

Ingredients

0 of 10 gathered

Servings
4
Sign in to build a shopping list

Equipment

  • Round baking dish (tortiera)
  • Mixing bowl
  • Chef's knife
  • Chopping board

Nutrition

Per serving, approximate

Calories
340 kcal
fat
18 g
carbs
16 g
fibre
2 g
protein
28 g
calories
340 kcal

Instructions

  1. 1

    Preheat your oven to 200°C (180°C fan).

  2. 2

    Lightly grease the base of a round baking dish with one tablespoon of olive oil.

  3. 3

    Mix the breadcrumbs, minced garlic, chopped parsley, dried oregano, salt, and black pepper in a small bowl.

  4. 4

    Scatter a light layer of the seasoned breadcrumb mixture across the bottom of the dish.

  5. 5

    Arrange a single snug layer of butterflied anchovies over the breadcrumbs, open side facing up.

  6. 6

    Top the anchovies with another even layer of breadcrumbs and a few thin lemon slices.

  7. 7

    Repeat the layers, finishing with breadcrumbs, lemon slices, and a drizzle of lemon juice.

  8. 8

    Drizzle the remaining olive oil evenly over the top of the dish.

  9. 9

    Bake for 12 to 15 minutes until the breadcrumbs turn golden and crisp.

  10. 10

    Rest for 5 minutes before serving warm or at room temperature.

Chef's tips

Ensure the fishmonger butterflies the anchovies, or do it yourself by gently running a thumb along the spine. Avoid overbaking, as small oily fish dry out rapidly in high heat.

Ingredient substitutions

  • fresh anchoviesfresh sardines, butterflied and scaled
  • stale rustic breadcrumbsgluten-free rustic breadcrumbs

Storage

Keep leftovers in a sealed container in the refrigerator for up to 2 days.

Reheating

Reheat gently in an oven preheated to 160°C for 6 minutes, or enjoy cold.

Common mistakes to avoid

  • Using fine commercial breadcrumbs instead of coarse stale loaf crumbs.
  • Baking too long, which makes the delicate anchovy fillets dry and stringy.

Serving suggestions

Serve warm with crusty durum wheat bread to mop up the fragrant juices.Pair with a crisp glass of chilled Trebbiano del Molise or Tintilia rosé.

Cooked Alici in Tortiera Molisane?

Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.

Sign in for collections

Similar recipes

Dishes with the same spirit, spice level and course.

More from Molise

Cooking that shares the same kitchen and pantry.

Recipes using similar ingredients

Use what you already bought for this recipe.