Alici Ripiene alla Calabrese
Crisp fried anchovy sandwiches stuffed with a savoury filling of seasoned breadcrumbs, pecorino cheese, and herbs.
- Prep
- 35 min
- Cook
- 15 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Deep skillet
- •Mixing bowl
- •Slotted spoon
- •Paper towels
- •Shallow bowls
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 24 g
- carbs
- 22 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 420 kcal
Instructions
- 1
Open the cleaned butterflied anchovies flat, skin-side down, on a clean working board.
- 2
Combine breadcrumbs, pecorino, minced garlic, parsley, chilli flakes, a pinch of salt, and one egg in a bowl.
- 3
Mix the filling thoroughly with your hands until it forms a soft, cohesive paste.
- 4
Place a small spoonful of filling onto one anchovy fillet.
- 5
Top with a second matching fillet, gently pressing the edges together to seal the sandwich.
- 6
Beat the second egg in a shallow dish and place the flour into another shallow dish.
- 7
Dredge each stuffed fish lightly in flour, then dip gently into the beaten egg.
- 8
Heat the olive oil in a skillet to 175 C until a breadcrumb sizzles immediately.
- 9
Fry the anchovies in batches for two minutes per side until crisp and golden brown.
- 10
Transfer with a slotted spoon onto paper towels, sprinkle lightly with salt, and serve hot.
Chef's tips
Handle the delicate anchovies gently to avoid tearing the fillets. If the breadcrumb filling feels too dry or crumbly, add a teaspoon of water or olive oil until it binds.
Ingredient substitutions
- Pecorino Calabrese → Pecorino Romano or aged Caciocavallo Silano
- fresh anchovies (alici) → fresh small sardines, butterflied and scaled
Storage
Best consumed immediately after frying, but leftovers keep in an airtight container in the fridge for up to 24 hours.
Reheating
Reheat on a baking sheet at 180 C for 5 minutes to restore crispness; avoid using the microwave.
Common mistakes to avoid
- •Overstuffing the anchovies, which causes the filling to spill out during frying
- •Frying at too low a temperature, making the fish soggy and greasy
- •Tearing the delicate fillets when removing the backbone
Serving suggestions
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