Recipe Name: Parmigiana di Alici (Anchovy Parmesan)
Category: Secondi Piatti (Main Dishes)
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Anchovies (Alici) | 630g |
| Tomato Passata (Pureed Tomato) | 470g |
| Buffalo Mozzarella | 250g |
| Parmigiano Reggiano DOP (Grated) | 100g |
| Fresh Basil Leaves | 4 |
| Breadcrumbs (Pangrattato) | To taste |
| Extra Virgin Olive Oil | 1 tbsp |
| Garlic Clove | 1 |
| Fine Salt | To taste |
| Peanut Oil (for frying) | As needed |
| Semolina Flour | As needed |
Instructions
To prepare Parmigiana di Alici (Anchovy Parmesan), start by preparing the tomato sauce:
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Prepare the Sauce: Heat the olive oil in a small saucepan over medium heat. Add the garlic clove and cook gently for a minute to infuse the oil. Pour in the passata (pureed tomato), adding the fresh basil leaves, and season with salt and pepper. Let the sauce simmer for about 5 minutes on low heat, stirring occasionally. Once done, remove it from the heat and set it aside.
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Prepare the Anchovies: Under a stream of cold water, gently remove the head of each anchovy and clean the insides, making sure all the small bones are removed. Continue this process with the remaining anchovies.
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Fry the Anchovies: In a deep saucepan, heat a generous amount of peanut oil, ensuring the temperature reaches 170°C (338°F). This can be measured with a kitchen thermometer. While the oil is heating up, coat the cleaned anchovies in semolina flour, one at a time, to ensure an even, light coating. Once the oil is hot, fry the anchovies in small batches, making sure not to overcrowd the pan. Fry until they become golden and crispy. Once done, remove them from the oil and place them on paper towels to drain excess oil.
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Assemble the Parmigiana: Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of the prepared tomato sauce at the bottom. Then, layer the fried anchovies on top of the sauce, followed by a sprinkle of grated Parmigiano Reggiano, and small cubes of mozzarella.
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Layering: Repeat the layering process until all ingredients are used. Each layer should begin with anchovies, followed by sauce, mozzarella, Parmigiano, and anchovies. Finish with a final layer of tomato sauce, Parmigiano Reggiano, and a sprinkle of fresh basil leaves.
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Final Touches: On the top layer, add breadcrumbs and drizzle a little olive oil over the surface for a crispy finish.
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Bake: Place the dish in the oven and bake for 20-25 minutes, or until the top is golden and bubbling.
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Rest Before Serving: Once out of the oven, let the parmigiana settle for a few minutes before cutting and serving. This helps the flavors to meld and ensures it’s easy to serve.
Enjoy your Parmigiana di Alici, a delicious Italian dish that combines the savory anchovies with the richness of tomato sauce, creamy mozzarella, and the perfect crunch from breadcrumbs. A comforting and flavorful main course that’s perfect for any occasion!
