About this recipe:Tortiera di alici or Alici in tortiera is a traditional Italian dish, typical of Naples where every family has its own version. Layers of fresh anchovies alternate with a mix of breadcrumbs, capers, garlic and parsley. You can add tomatoes to the mix, as well as olives or different herbs.
500g fresh anchovies
2 glasses white vinegar
200g dried breadcrumbs
2 tablespoons capers, finely chopped
2 garlic cloves, minced
2 heaped tablespoons finely chopped Italian parsley
extra virgin olive oil, as needed
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 160 C / Gas 3.
Wash the anchovies, use a sharp knife to slice open the bottom and remove the bone. Open them as you would a book and add to a shallow dish or a bowl and cover with white vinegar. Let marinate for 2 hours.
In a bowl mix breadcrumbs, capers, garlic and parsley.
Lightly oil a baking dish and sprinkle with some of the breadcrumb mix.
Drain the anchovies from the vinegar and discard. Add some of the anchovies to the baking dish in one layer, keeping them open as a "book". Brush with a bit of olive oil and sprinkle with the breadcrumb mix. Keep layering, alternating between the fish and breadcrumb mix, always brushing with oil. Finish with the breadcrumb mix.
Bake for 20 minutes in the preheated oven, or until the top is crispy and lightly browned. Remove from oven and serve.