Acciughe Farcite al Forno

Name: Acciughe Farcite al Forno (Stuffed Baked Anchovies)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 garlic cloves, very finely chopped; 4 tbsp finely chopped fresh parsley; 24 very fresh anchovies, boned and opened butterfly fashion; 6 tbsp olive oil; 1 small chilli, very finely chopped; 25 g (¾ oz) pine nuts; 1 tbsp finely chopped fresh basil leaves; 5 sage leaves, finely chopped; 30 g (1 oz) dry breadcrumbs; Salt and pepper; 30 g (1 oz) raisins; juice of 1 lemon; Salt and pepper

Stuffed Baked Anchovies

Preparation info

Serves
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Nothing can surpass freshly caught anchovies, which are good eaten raw with just a few drops of lemon juice. This typical Sicilian recipe, with its raisins and pine nuts, has echoes of its Arabic origin.

Ingredients

24 very fresh anchovies, boned and opened butterfly fashion
6 tbsp olive oil
2 garlic cloves

Europe
Italy
Fish course
Pescatarian
Mediterranean
Sicily

Method

Preheat the oven to 220°C/425°F/gas 7 and grease a baking sheet with some of the olive oil.

In a bowl, mix the garlic, herbs, chilli, pine nuts and raisins with salt and pepper to taste. Add 1 tablespoon of the olive oil and a few drops of lemon juice and mix well.

Lay