Tortiera di Alici (Italian Baked Anchovies)

01Method

1. 1

   Butterfly each anchovy by slicing along the belly and removing the backbone. Open the fillets flat and lay them in a single layer in a shallow dish. Cover with white vinegar and refrigerate for 2 hours. Remove from fridge, pour off and discard the vinegar.

2. 2

   Heat oven to 325°F (165°C). Lightly coat the bottom of a baking dish with olive oil.

3. 3

   Combine bread crumbs, capers, parsley, and garlic in a bowl and mix until evenly distributed.

4. 4

   Dust the bottom of the prepared baking dish with a portion of the bread crumb mixture. Lay a single layer of opened anchovies over it, drizzle lightly with olive oil, then scatter more bread crumbs on top. Continue alternating layers of anchovies, olive oil, and bread crumbs until all ingredients are used.

5. 5

   Transfer to the oven and bake for about 20 minutes, until the top is golden brown and crisp.