The Sicilian style anchovy rolls with bay leaf and lemon have a soft and tasty filling, made with ingredients dear to our island cuisine and are a simple and quick dish to prepare.
The cooking is done in the oven and therefore in a few minutes, we will have a light and delicious dish that can be served not only as the classic main course, but also as a fish appetizer thanks to its small and compact shape.
So good that, a bit like cherries, one leads to another… so prepare plenty of them, I recommend!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 236.88 (Kcal)
- Carbohydrates 14.80 (g) of which sugars 2.52 (g)
- Proteins 20.17 (g)
- Fat 10.98 (g) of which saturated 2.69 (g)of which unsaturated 2.02 (g)
- Fibers 1.04 (g)
- Sodium 528.67 (mg)
Indicative values for a portion of 112 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz anchovies (fresh, gutted and butterflied)
- 3/4 cup breadcrumbs
- 1/4 cup grated Parmesan (or pecorino)
- 1/3 cup caciocavallo (or provola)
- to taste parsley
- 1 clove garlic
- lemon zest (from one untreated lemon)
- lemon juice (1)
- to taste extra virgin olive oil
- to taste black pepper
- to taste fine salt
- leaves bay leaf
Tools
- 1 Grater
- 1 Baking Pan 20 x 25 cm
- 1 Pan – non-stick
- 1 Blender
Steps
To prepare the Sicilian style anchovy rolls with bay leaf and lemon, you will need gutted and butterflied anchovies, i.e., with the tail attached and the upper and lower parts of the fish still attached on one side.
This is an operation that can be more conveniently entrusted to your trusted fishmonger, but it is not particularly difficult.
Additionally, the anchovies should not be too small.
After washing them, set them aside and toast the breadcrumbs in a pan without browning.
In the mixer bowl, combine the breadcrumbs, parsley, and garlic.
Then the grated zest of one untreated lemon, its filtered juice, 3 tablespoons of oil, the Parmesan, and the caciocavallo (or provola) in pieces, and ground black pepper. Just a pinch of salt is enough, as thanks to the cheeses, the mixture will be flavorful anyway.
Blend everything.
Fill the butterflied anchovies with this filling and roll them onto themselves.
Place the rolls on a slightly oiled baking pan, putting them close to each other so they do not unroll.
Alternate with bay leaves, sprinkle with the remaining seasoned breadcrumbs and a drizzle of oil.
Bake at 356°F in a preheated static oven, middle/lower level of the oven, for about 15 minutes.
Serve hot, spritzing with a few drops of lemon.
The Sicilian style anchovy rolls with bay leaf and lemon are ready.
Like all fish-based dishes, I recommend consuming the dish as soon as it is ready. However, these rolls can be stored tightly closed in the fridge for one day.
Like all fish-based dishes, I recommend consuming the dish as soon as it is ready. However, these rolls can be stored tightly closed in the fridge for one day.
Here is a selection of excellent kitchen products. Many of these have been bought and tested by myself. The list will be constantly updated.
To see the recommended products click here.
To see the recommended products click here.
