Anchovy Parmigiana

The anchovy parmigiana is a delicious and lesser-known variant of the more famous eggplant parmigiana. Here is the recipe with the related steps.

Ingredients

• 500 g fresh anchovies
• Flour, as needed to coat the anchovies
• Extra virgin olive oil, for frying
• 400 g peeled tomatoes or tomato passata
• 2 garlic cloves
• A bunch of chopped parsley
• 100 g mozzarella, preferably fiordilatte, cut into cubes
• 50 g grated Parmesan
• Salt and pepper to taste
• Fresh basil, a few leaves
• Extra virgin olive oil to taste

Preparation

1. Clean the anchovies by removing the head and entrails, then open them like a book and remove the central bone. Rinse and dry them well.
2. Lightly coat the anchovies in flour and fry them in hot oil for a few minutes, until golden. Drain excess oil on paper towels.
3. Prepare the sauce by sautéing the garlic in olive oil. Add the crushed peeled tomatoes or passata, season with salt and pepper, and simmer for about 15 minutes over medium heat. At the end of cooking, add the chopped parsley.
4. Start assembling the parmigiana in a baking dish by alternating layers of anchovies, tomato sauce, mozzarella, Parmesan and basil leaves.
5. Continue until all ingredients are used, finishing with a layer of sauce and a sprinkle of Parmesan.
6. Bake in a preheated oven at 180 °C for about 20 minutes or until the surface is golden.

It is recommended to let the anchovy parmigiana rest for a few minutes before serving, so it sets and becomes easier to slice.

Trivia

The anchovy parmigiana is a typical dish of Southern Italian cuisine, particularly Sicilian, that combines the bold flavor of blue fish with the creaminess of mozzarella and Parmesan. It is an ideal recipe for those who appreciate the strong and authentic tastes of the Mediterranean.