Here’s another typical dish from traditional Ligurian cuisine, the Stuffed Anchovies Genoese Style (anciue pinn-e). A type of bluefish (once cheaper) that is easy to clean and prepare. For this recipe, I took inspiration from the Era Superba website, where you can find many recipes from my region. I just added anchovy fillets and updated the recipe by baking instead of frying them in a pan. A traditional recipe worth knowing.
Updated Recipe
Other Genoese traditional recipes by clicking the links below
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: Spring, Summer, and Fall
- Energy 418.38 (Kcal)
- Carbohydrates 35.36 (g) of which sugars 5.26 (g)
- Proteins 28.97 (g)
- Fat 17.92 (g) of which saturated 5.89 (g)of which unsaturated 9.29 (g)
- Fibers 2.21 (g)
- Sodium 823.36 (mg)
Indicative values for a portion of 150 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
- 1.1 lbs anchovies (should be 35)
- 3 fillets anchovies in oil
- 0.7 oz Parmigiano Reggiano DOP (grated)
- 1.1 oz stale bread crumb
- 1/3 cup Milk
- 2 sprigs marjoram
- 1 egg yolk
- 0.07 oz table salt
- 1 clove Garlic
- 0.3 oz parsley
- 0.35 oz extra virgin olive oil
- 1 egg (medium)
- 5.3 oz breadcrumb
- 2 tbsp peanut oil
- 1/2 lemon (zested)
Tools
- Food Scale
- Cutting Board
- Frying Pan
- Mezzaluna
- Parchment Paper
Steps
Clean the anchovies by removing the head, innards, and backbone. Do this operation carefully to keep the parts together. Rinse them and let them drain on an inclined cutting board.
In a bowl, place the milk with the stale bread crumb and let it absorb. Chop garlic and parsley and sauté them in a small pan with the anchovy fillets and extra virgin olive oil. Considering at the end 4 pieces each, you will need to keep 32 anchovies (16 + 16). The 3 remaining will be chopped together with the well-squeezed bread crumbs from excess milk. Now combine all the ingredients together with 1 egg, parmesan, marjoram, and a pinch of salt. Mix and let it rest for 10 minutes to firm up.
Take a teaspoon of filling and make a small layer on each anchovy opened like a book. Press well with the palm of your hand, cover with the other half, pass the anchovies in the beaten egg, then in the breadcrumb, and let them rest a little. If you wish, you can also leave them with just the filling without pairing them, basically with just an anchovy base.
Now you can choose whether to fry in oil or bake. If you opt for frying, do it in plenty of hot oil and then let them drain on a paper towel. If you prefer baking, place the stuffed anchovies on the oven tray lined with parchment paper, drizzle a little oil on each, bake at medium height at 428°F static for 10 minutes on one side and 10 minutes on the other. Serve the Stuffed Anchovies Genoese Style with a squeeze of lemon or grated zest.
