Alici alla Beccafico

Alici alla Beccafico



  •   1 kilo (2.25 lbs) of fresh anchovies or sardines

  •     100 grams (3.5 oz) of bread, crusts removed

  •     4 salted anchovies

  •     50 grams (1.75 oz) capers

  •     40 grams (1.5 oz) raisins, soaked in warm water for 30 minutes

  •     40 grams (1.5 oz) pine nuts

  •     50 grams (1.75 oz) toasted almonds

  •     1 lemon

  •     1 tsp of sugar

  •     a few sprigs of parsley, chopped

  •     breadcrumbs

  •     olive oil

  •     sale

  •     pepper


  1. Clean the anchovies, remove the heads, the guts and the spine, rinse them well and open them up like a book, leaving the tail intact, which is what holds them together. Dry them off with paper towels.

  2. Make the stuffing by toasting the bread in a drizzle of oil. When the bread is toasted mix it together in a bowl with a tbsp of lemon juice, a tbsp of olive oil, lemon zest, the sugar, and a pinch of salt and pepper.

  3. Heat a small pan over low heat with a drizzle of olive oil, add the anchovies and allow them to dissolve into the oil. When the anchovies have dissolved add them to the bowl with bread.

  4. Add the chopped parsley, capers, raisins, pine nuts and chopped almonds, mix well. Use a food processor to create a homogenous blend,

  5. Preheat the oven to 220°C (425°F).

  6. Spread a little bit of the stuffing in the anchovies and close them up like a book, placing them next to one another in an oiled baking dish. You can separate them with a few bay leaves for the aroma.

  7.  Drizzle a little oil on the anchovies and sprinkle breadcrumbs on top, or what has remained of the stuffing.

  8. Place in the oven and bake for about 20 minutes or until the breadcrumbs are golden.

  9. Remove from the oven and let it sit for a few minutes before serving.