• 1 1/2 lbs. anchovies
  • 2 oz. breadcrumbs
  • 1 clove garlic
  • 2 tbs. parsley
  • 2 oz. grated Pecorino
  • salt
  • 1 tbs. oregano
  • 2 oz. olive oil

How to make Alici in Tortiera:

Remove the heads and split the anchovies open. Remove the bones, wash and pat dry. Prepare a battuto by mixing the breadcrumbs, Pecorino, oregano and parsley, chopped garlic and salt. Grease a baking dish with oil and sprinkle with the battuto. Place the anchovies in rows, head to tail leaving no empty spaces. Sprinkle with more of the battuto. Make 3 layers, the top being the battuto. Drizzle with olive oil. Bake the alici in tortiera in a hot oven at 450°F for half an hour.

You may also add peeled tomatoes or the juice of half a lemon to the top layer of  the alici in tortiera.

Regional recipe of Latium and Campania