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How to make the 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 450ºF for half an hour.
Note:
You may also add peeled tomatoes or the juice of half a lemon to the top
layer of the alici in tortiera.
Recipe courtesy of The Italian Trade Commission.
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