The Sicilian-style stuffed anchovies with orange are a dish rich in flavors and aromas. This recipe is usually made with sardines, but today I propose my version that uses anchovies instead, which are more delicate and therefore more to my liking.
The name of this dish is linked to the past custom of wealthy families consuming small, prized birds known as “beccafichi.”
They were stuffed with a filling that included their innards and cooked with the tail feathers still attached to facilitate consumption.
Less affluent families, who couldn’t afford these exquisite preparations, began to create their own version using what they had available, namely these delicious but inexpensive small blue fish.
Even in their presentation, they conformed to the original dish by leaving the fish’s tail up after stuffing them.
The stuffed anchovies contain a soft filling scented with orange and typical Sicilian spices.
An indulgence that many already know and love, and now we will see how to easily replicate it in our kitchen.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 485.22 (Kcal)
- Carbohydrates 41.01 (g) of which sugars 28.00 (g)
- Proteins 41.09 (g)
- Fat 19.86 (g) of which saturated 5.68 (g)of which unsaturated 7.17 (g)
- Fibers 6.87 (g)
- Sodium 453.86 (mg)
Indicative values for a portion of 162 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.75 lbs anchovies
- 5 oranges (medium)
- 12 leaves bay leaves
- 0.88 oz pine nuts
- 0.71 oz raisins
- 0.71 oz parsley
- 1.06 oz Parmigiano Reggiano PDO (grated)
- 0.88 oz breadcrumbs
- 3 anchovy fillets in oil
- 3 tbsp extra virgin olive oil
- to taste fine salt
- to taste black pepper (ground)
Tools
- Baking Tray 10 in x 8 in
- Citrus Grater
- Cutting Board
- Kitchen Knife
- Citrus Juicer
- Pan non-stick
Preparation
For preparing the Sicilian-style stuffed anchovies with orange, first soak the raisins in lukewarm water for at least 15 minutes.
Clean the anchovies by gutting them and opening them like a book, leaving the tail attached.
In a non-stick pan, lightly toast the breadcrumbs and set aside.
With a sharp knife, cut 2 oranges into not too thin slices, then halve each slice.
On a cutting board, finely chop the parsley. Also chop the raisins and then the anchovies.
In the same pan already used, also toast the pine nuts until they start to release their aroma.
Then roughly chop them with a knife.
With a citrus juicer, extract the juice from one orange.
At this point, place the breadcrumbs in a bowl and soften with a few tablespoons of orange juice emulsified with extra virgin olive oil.
Then add the Parmesan, parsley, raisins, anchovies, pine nuts, the grated orange zest of two oranges, black pepper to taste.
Mix the ingredients well together; the result should be a moist mixture. If necessary, add more juice with oil, but do not overdo it.
Spread a little filling on the anchovy, roll it up, and place it on the greased baking tray.
Arrange them so that the tail is facing upwards.
Do the same with all the anchovies.
To prevent them from unrolling while you fill the others, secure the rolled anchovies with some stops (I used two glasses containing water).
Once the stuffing operation is complete, alternate the rows of anchovies with orange slices, alternating in the next row with bay leaves.
Sprinkle the anchovies with about 3 tablespoons of orange juice emulsified with oil, sprinkle with a little fine salt. Bake at 356°F for about 25 minutes in the center of the oven, middle level, static function.
The Sicilian-style stuffed anchovies with orange are now ready; serve hot.
Storage
It’s best to consume them as soon as they are made; in any case, keep them tightly closed in the fridge for up to one day.
It’s best to consume them as soon as they are made; in any case, keep them tightly closed in the fridge for up to one day.
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