In these times, bringing quality to the table with a fresh fish main course comes at a cost, there’s no denying it! Anchovies are undoubtedly the ideal solution for a budget-friendly meal, also considering the numerous health benefits. Like all oily fish, anchovies are rich in useful nutrients and have an extremely moderate caloric content. They are rich in Omega3, calcium, iron, phosphorus, and potassium, essential for circulation and good heart function, and they also contain many vitamins, capable of strengthening the immune system. For this reason, they are recommended at least three times a week, avoiding only frying, which would make them lose much of their beneficial properties. Being Sicilian, today I chose to use them for the preparation of these stuffed tartlets with the so-called “muddica cunzata” (seasoned breadcrumbs), a mix of breadcrumbs, chopped cherry tomatoes, chopped parsley, freshly ground black pepper, grated pecorino cheese, with the addition of olives, Pantelleria capers, and finally plenty of extra virgin olive oil to obtain a mixture. They can be enjoyed both hot and cold. Clearly, given the final scenic result, you can serve them not only as a second seafood course but also as a tasty appetizer or finger food. Moreover, by using smaller molds, especially if you want to make them for a buffet, you’ll get a larger number than those indicated in the recipe, as I used larger cocottes! The result doesn’t change; they will still be a real success!
If you never know how to enjoy anchovies, here are some other recipes to take inspiration from:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 tartlets Ø 3.5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 1.2 lbs anchovies (very fresh already boned)
- 1 cup cherry tomatoes (or grape tomatoes)
- 1 cup breadcrumbs (+ as needed for coating)
- 1 oz Sicilian pecorino cheese (grated)
- 0.7 oz pine nuts
- 0.5 oz salted capers
- 8 black olives
- 1 bunch chopped parsley
- 1 lemon zest (untreated)
- as needed extra virgin olive oil
- as needed salt
- as needed mixed peppercorns
Tools
- 1 Colander
- Paper towels
- 1 Bowl
- 1 Vegetable peeler
- 1 Knife
- 1 Brush
- 4 Cocotte
- 1 Spoon
Steps
First of all, after cleaning the anchovies by removing the head, intestines, and central bone, open them like a book and wash them very gently under running water.
Dry them well, patting them gently with paper towels, and set aside.
Meanwhile, chop the cherry tomatoes into brunoise, i.e., small, even pieces, removing the seeds and any residual water.
In a large bowl, combine the breadcrumbs, a pinch of salt, ground pepper to taste, and chopped parsley.
Add the grated pecorino and the cherry tomato brunoise.
Enhance the breading with lemon zest, coarsely chopped pine nuts with a knife, desalted capers previously under running water and well squeezed, and finally pitted olives cut into pieces.
Finish with a generous drizzle of extra virgin olive oil and mix well with a spoon.
Now assemble your tartlets by brushing the bottom and sides of your cocottes or molds well with oil*. Lightly sprinkle them with breadcrumbs and line them with anchovies, skin side down, covering both the bottom and the sides**.
Fill the inside of each tartlet with a couple of spoonfuls of seasoned breadcrumb mixture, pressing lightly with the back of a spoon.
Fold the edges of the anchovies towards the center, to seal the filling.
Repeat the process to make other tartlets until all ingredients are used up.
Brush the surface with some more oil and place in a preheated oven at 350°F for 20 minutes and not more***.
Turn off the oven and remove. Let cool slightly before unmolding****.
You can also enjoy them directly inside the cocottes as you wish.
And there you have it… your Sicilian-style anchovy tartlets are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Serve with a drizzle of raw oil on top before serving.
Storage
👉 You can prepare the anchovy tartlets in advance and store them in the refrigerator, raw and wrapped in plastic wrap, for 5-6 hours. Once cooked, still in the fridge, in suitable refrigeration containers, they will keep for up to 3 days.
Tips, Notes, Variations, and Suggestions
🟣 * The choice of molds: in the tools section, you will find the same type of ceramic molds that I used, which, besides being more attractive to present at the table, are also safer. In fact, I do not recommend the use of disposable aluminum molds which, although more practical, the highlighted risk is that during cooking (just 3 minutes are enough), aluminum particles may migrate from the containers to the food, contaminating it and making it toxic for humans.
🟣** The anchovies should protrude from the molds so that, once the tartlet is complete, the edges can be folded back inward.
🟣*** The cooking of the anchovies: I do not recommend exceeding twenty minutes in the oven, otherwise, they will dry out and the final result will be compromised.
🟣**** To unmold the tartlets: once lukewarm, run a slightly wet knife blade along the edges of the cocottes to help detach the tartlets from the inner walls, and you’ll see they will come out easily. Once flipped onto the serving plate, I flip them again and serve with thyme and parsley. They will be super scenic!
🟣 For an even more delicious version, you can add flavored breadcrumbs on top before baking after you have oiled your tartlets. It will create a really exquisite final crust!
