Anchovy Parmigiana

Anchovy parmigiana is a delicious and lesser-known variant of the more famous eggplant parmigiana. Here is the recipe with the related steps.

Ingredients

• 500 g of fresh anchovies
• Flour, as much as needed to dust the anchovies
• Extra virgin olive oil, for frying
• 400 g of peeled tomatoes or tomato purée
• 2 cloves of garlic
• A bunch of chopped parsley
• 100 g of mozzarella, preferably fiordilatte, cut into cubes
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, a few leaves
• Extra virgin olive oil to taste

Preparation

1. Clean the anchovies by removing the head and innards, then open them like a book and remove the central bone. Rinse and dry them well.
2. Dust the anchovies lightly with flour and fry them in hot oil for a few minutes until golden. Drain the excess oil on paper towels.
3. Prepare the sauce by sautéing the garlic in olive oil. Add the crushed peeled tomatoes or tomato purée, season with salt and pepper, and let it cook for about 15 minutes over medium heat. At the end of cooking, add the chopped parsley.
4. Start composing the parmigiana in a baking dish by alternating layers of anchovies, tomato sauce, mozzarella, Parmesan, and basil leaves.
5. Continue until all ingredients are used, finishing with a layer of tomato sauce and a sprinkle of Parmesan.
6. Bake in a preheated oven at 180 °C for about 20 minutes or until the surface is golden brown.

It is recommended to let the anchovy parmigiana rest for a few minutes before serving, so it becomes more stable and easier to cut.

Curiosity

Anchovy parmigiana is a typical dish of Southern cuisine, particularly Sicilian, combining the strong flavor of blue fish with the creaminess of mozzarella and Parmesan. It is an ideal recipe for those who appreciate the bold and authentic flavors of the Mediterranean.