Oven-baked gratined anchovies, with a no-egg breading, are a simple, very easy to prepare but equally tasty second course.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
GRATINED ANCHOVIES
- 1.3 lbs anchovies
- to taste breadcrumbs
- to taste Grana Padano cheese, grated
- 2 lemons (Juice)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
GRATINED ANCHOVIES
To prepare the oven-baked gratined anchovies, first extract the juice and zest from the lemons and set aside, placing the zest in one container and the juice in another.
Then carefully clean the anchovies by removing the head and spine, leaving the tail if you like or removing it. Place the anchovies in a deep dish.
Pour the lemon juice over the anchovies to cover them, cover the dish with plastic wrap, and let them rest for 10/15 minutes.
Meanwhile, prepare the breading. In a dish, add the breadcrumbs, grated cheese, salt, pepper, and lemon zest.
Take the anchovies, drain them from the juice they were soaked in, and coat each anchovy on both sides with the prepared breadcrumbs.
Place the anchovies on a baking sheet, drizzle with a little extra virgin olive oil, and bake in a preheated ventilated oven at 350°F for 15 minutes or until golden. Once well gratined, your oven-baked anchovies are ready to be served while still hot.
