The light baked anchovy pie is my light version of the traditional Sicilian anchovy pie, tasty and light, soft and succulent.
Traditionally it has the shape of a single-portion chest, more simply I prepared my anchovy pie in two single-serving baking dishes.
A sort of anchovy millefeuille with tomato sauce gratinated with whole wheat breadcrumbs and grated cheese.
Don’t forget to account for the breadcrumbs in your total carbohydrates count for the meal.
Anchovies or anchovy are similar to sardines and belong to the blue fish category; they are recommended as a low-calorie food, rich in nutrients with excellent omega 3 fatty acids content.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
You can buy anchovies already filleted at the fresh fish counter or loose by weight at the freezer counter.
- 11 oz anchovies (alici) (filleted)
- as needed tomato sauce (homemade)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed grated cheese (grana or parmesan)
- as needed whole wheat breadcrumbs
- as needed capers in salt
- as needed chopped parsley
Suggested Tools
- 2 Baking Dishes individual serving
I used 2 individual baking dishes, dimensions: length 7 inches, width 5 inches, height 2.36 inches.
Preparation
I buy anchovies already filleted at the fresh fish counter or loose by weight at the freezer counter.
If you buy them frozen, move them to the fridge the night before cooking.Clean and bone the anchovies if you bought them whole.
Rinse the filleted anchovies under water, let them drain well.
Pat dry the residual water with some kitchen paper towels.
They must be very dry.Take the anchovies out of the fridge at least half an hour before cooking.
Prepare two individual serving baking dishes or a single baking dish.
Rinse and squeeze a handful of capers.
Spread a layer of tomato sauce on the bottom of the baking dishes or dish.
Distribute the first layer of anchovies.
Spread over the anchovies:
• a layer of tomato sauce;
• a pinch of salt;
• a pinch of pepper;
• a sprinkle of grated cheese;
• a sprinkle of breadcrumbs;
• some capers;
• the chopped parsley.Distribute the second layer of anchovies and proceed as above.
Continue until you have used all the anchovies.Finish on the surface with:
• a layer of tomato sauce;
• a pinch of salt;
• a pinch of pepper;
• a sprinkle of grated cheese;
• a sprinkle of breadcrumbs;
• the chopped parsley.Briefly preheat the oven.
Bake at 356° F for 15-20 minutes in a fan oven until a crispy crust forms on the surface.Plate.
Your light baked anchovy pie is ready.
Enjoy your meal!
Variations
If you prefer, you can prepare the light baked anchovy pie without tomato sauce, in a white version.
Try also…
• baked anchovies with cherry tomatoes and oregano;
• baked anchovies in vinegar, as good as marinated.
Difference between anchovies and anchovy, sardines and sardine?
Anchovy or anchovies are the same fish and are similar to sardines.
Commonly the term is used:
• anchovy to indicate the fish filleted and preserved in oil;
• anchovies to indicate the fish whole and preserved in salt.
Fishermen call smaller fish anchovy and larger fish anchovies.
Sardine or sardines are the same fish.
Commonly the term is used:
• sardine to indicate the fresh fish;
• sardines to indicate the fish preserved in oil.
Anchovies or anchovy are smaller in size than sardines or sardine.
