As many of you already know, if you have to eat a fish-based meal, it’s always better to choose the so-called “blue” fish, which is recognized as the healthiest and richest in beneficial properties for the body. Anchovies, for example, belong to this category, and I love them very much, not only because they are healthy and delicious, but mainly because they lend themselves to the preparation of many simple, quick, and very tasty recipes. The one I propose today can be counted among the family’s most tried-and-true. Finding it on my old blog, I immediately wanted to propose it again and renew the photos! As a good Sicilian, I couldn’t help but share it, as it belongs to our culinary tradition! In Sicily, the anchovy casserole is truly a must, but as is now my custom, I wanted to revisit it to create my own personal version, enriching it with further flavors and aromas from my island, such as capers and IGP Pachino cherry tomatoes. A strong sea aroma fills my kitchen thanks to this very genuine and simple second course, which is always so appreciated here in the family!
Try anchovies also in these versions below, all to be discovered and experimented with:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4-6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients:
- 1.75 lbs anchovies (already boned)
- 2 potatoes (large or 3 medium)
- 2.5 cups cherry tomatoes
- 1/3 cup Sicilian pecorino cheese (grated)
- 1/3 cup Parmigiano Reggiano DOP (grated)
- 1/2 cup breadcrumbs
- 1/4 cup capers in salt (from Salina)
- 1/4 cup pine nuts
- 1 fresh green onion
- to taste aromatic herbs (parsley, thyme, oregano, and chives)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
⚠ 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, at no additional cost to you!
- 1 Strainer
- Paper towels
- 2 Bowls
- 1 Peeler
- 1 Mandoline
- 1 Baking tray
Preparation:
Clean your anchovies, removing the central spine and the tail with its small bone, which can be annoying when chewing, or for convenience, have them filleted by your trusted fishmonger. Wash them under running water and dry them well, first letting them drain in a strainer and then patting them with kitchen paper towels.
In the meantime, peel the potatoes and slice them thinly with a mandoline. Season them with oil, salt, and plenty of oregano and mix well to flavor them. Then start assembling the casserole, lightly oiling the bottom of a 11-inch baking tray. Then place a first layer of potatoes with part of their seasoning, until covering the surface, and continue covering with anchovies arranged in a circular pattern.
Adjust the salt and drizzle with a bit of oil. Wash and cut into quarters the cherry tomatoes if they are very large or in half if they are smaller, salt them, and season with oil and oregano. Pour a portion with their seasoning over the layer of anchovies, adding half of the fresh green onion cut into slices and a handful of pine nuts.
Also add half of the capers previously desalted under running water and well-squeezed, then proceed to prepare the aromatic breading, mixing well in a bowl the breadcrumbs, thyme, chives, coarsely chopped parsley, grated parmesan and pecorino, and a pinch of salt.
Mix and sprinkle with half of this breading over the entire surface of the casserole.
Proceed to repeat the operation, starting with another layer of potatoes and anchovies, cherry tomatoes, and breading, until all ingredients are used up.
Finish with a generous drizzle of oil and place in a hot oven at 392°F for about 30′.
And voilà… your baked anchovy and potato casserole is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the baked anchovy and potato casserole in suitable refrigeration containers, preferably glass and with airtight lids, for up to 2-3 days. Alternatively, prepare it the day before and keep it in the fridge still uncooked and covered with plastic wrap for up to 24 hours.
Tips, notes, variations, and suggestions
🟣 For an even more indulgent version, you can add a handful of pitted black olives sliced.
