Palermitan-style beccafico anchovies with orange are a dish rich in flavors and aromas. This recipe is traditionally made with sardines; however, today I propose my version using anchovies instead, which are more delicate and therefore more to my liking.
The name of this dish is linked to an old custom among wealthy families of eating small game birds with prized meat, known as “beccafichi.”
They were stuffed with a filling that included their innards and cooked with the tail feathers left attached to the bird, which made them easier to hold when eaten.
Less affluent families, who could not afford these refined preparations, began to make their own version with what they could obtain—namely these delicious but inexpensive blue fish.
They also copied the presentation of the original dish, leaving the fish tails up after stuffing.
The beccafico anchovies enclose a soft filling scented with orange and the aromas typical of Sicilian cooking.
A delicacy that many already know and love, and which we will now see how to easily reproduce in our kitchen.
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 490.22 (Kcal)
- Carbohydrates 41.92 (g) of which sugars 28.08 (g)
- Proteins 41.26 (g)
- Fat 19.93 (g) of which saturated 5.70 (g)of which unsaturated 7.20 (g)
- Fibers 6.93 (g)
- Sodium 463.12 (mg)
Indicative values for a portion of 162 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
- 800 g alici
- 1 lb 12 oz anchovies
- 5 oranges (medium)
- 12 leaves bay leaves
- 25 g pine nuts (about 1 oz (approximately 3 tablespoons))
- 20 g raisins (about 0.7 oz (approximately 2 tablespoons))
- 20 g parsley (about 1/3 cup, chopped)
- 30 g Parmigiano Reggiano PDO (grated; about 1 oz (approximately 1/3 cup))
- 30 g breadcrumbs (about 1 oz (approximately 1/4 cup))
- 3 anchovies in oil (small fillets)
- 3 tablespoons extra virgin olive oil
- to taste fine salt
- to taste black pepper (freshly ground)
Tools
- Baking pan 11 in x 8 in
- Citrus grater
- Cutting board
- Kitchen knife
- Citrus juicer
- Pan nonstick
Preparation
To prepare the Palermitan-style beccafico anchovies with orange, first soak the raisins in warm water for at least 15 minutes.
Clean the anchovies by gutting them and opening them flat (butterflying), leaving the tail attached.
In a nonstick skillet lightly toast the breadcrumbs and set them aside.
With a sharp knife, cut 2 oranges into slices not too thin, then cut each slice in half.
On a cutting board finely chop the parsley. Also chop the raisins and then the anchovy fillets.
In the same skillet previously used, toast the pine nuts until they start to release their aroma.
Then roughly chop them with the knife.
Using a citrus grater, zest one orange, then cut it in half and extract the juice with a juicer.
At this point place the breadcrumbs in a bowl and moisten them with a few tablespoons of orange juice emulsified with 3 tablespoons of extra virgin olive oil.
Then add the Parmigiano, parsley, raisins, anchovy fillets, pine nuts, the grated orange zest (from one large orange or two if small), and black pepper to taste.
Mix the ingredients well; the result should be a moist mixture. If needed add more juice with oil, but do not overdo it.
Spread a little filling over an anchovy, roll it up and place it on the oiled baking pan.
Arrange them so that the tail is pointing upwards.
Do the same with all the anchovies.
To prevent them from unrolling while you fill the others, secure the rolled anchovies with supports (I used two glasses).
After finishing the stuffing, intersperse the rows of anchovies horizontally with the orange slices, alternating in the next row with the bay leaves.
Sprinkle the anchovies with about 3 tablespoons of orange juice emulsified with oil, sprinkle with a little fine salt. Bake at 356°F (180°C) for about 25 minutes on the middle rack of the oven, conventional (static) setting.
The Palermitan-style beccafico anchovies with orange are now ready; serve hot.
Storage
It is best to eat them just after preparing. In any case, store in the refrigerator well covered for a maximum of one day.
It is best to eat them just after preparing. In any case, store in the refrigerator well covered for a maximum of one day.
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