Those who know me are aware that if there’s one thing I love to prepare in the kitchen, it’s definitely fish! If it were up to me, I’d eat it every day, especially anchovies, as well as all ‘blue fish’ in general! Their flesh, as it is well known, possesses notable organoleptic and health properties. The protein content is very good and the fats are of exceptional quality. They are especially rich in Omega-3, which help protect the heart, vessels, and brain, preventing diseases like heart attack, Alzheimer’s, and arteriosclerosis. They contain many vitamins and essential amino acids necessary to perform one or more metabolic functions. In short, besides being good, they are also a source of well-being for our body. The other day, while chatting with my trusted fishmonger, I learned that he often eats them raw (of course, properly frozen), simply marinated with oil and lemon. They are certainly excellent, but also versatile. In fact, no matter how they are cooked, they are truly special. Today I propose to you a really easy recipe! One of those preparations that allows us to bring to the table a tasty dish with a strong personality in just thirty minutes. It’s perfect for an appetizer, a buffet of finger food, but also a great light and balanced second course. Their ideal way of cooking would be frying, but obviously, I will present to you the light oven-baked version which, trust me, will not disappoint you! Stuffed like a sandwich with spinach and asiago, they are incredibly delightful! If I’ve piqued your curiosity, I look forward to seeing you on the blog to replicate my recipe!

Difficulty: Easy
Cost: Medium
Preparation time: 25 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients:

650 g anchovies (medium)
120 g baby spinach
2 eggs
50 g asiago (sliced)
40 g Sicilian pecorino (grated)
as needed breadcrumbs (flavored)
1 clove garlic
1 bunch parsley
as needed extra virgin olive oil
as needed salt
as needed pepper

Preparation:

Wash the spinach, flavor them in a non-stick pan with a clove of garlic and a swirl of oil for 5′ on low heat.
Lightly salt them, remove the garlic and squeeze them in a colander. Then chop the leaves with scissors.
Clean and debone the anchovies. Open them like a pocket, keeping the tail, then rinse them under running water one by one.
Blot them with absorbent kitchen paper, lay them open on a plate, lightly salt them and stuff them with a bit of spinach and a slice of asiago.
Close like a sandwich with another open anchovy, pressing slightly.
First pass them in a beaten egg, salt, and grated pecorino.
Then pass them in the breadcrumbs.
Arrange the breaded anchovies on a baking sheet lined with parchment paper or recyclable Teflon like I did and drizzle with a thread of oil.
Bake at 350°F for 25′, then turn them over and complete cooking for another 5′. Serve still hot with plenty of parsley.
And voila… your breaded anchovies with spinach and asiago are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!