Anchovies Parmigiana: the recipe for the simple and tasty seafood variant

The Anchovy parmigiana and the sea ​​variant traditional eggplant parmigiana, an emblematic dish of Italian cuisine. In this version, typical of the kitchen bell and in particular from Cilento, the fresh anchovies are turned into flour and then fried in boiling seed oil; once browned, they are layered in a pan, alternating with smoked scamorza and a well-reduced tomato sauce. A quick passage in the oven, just long enough for the cheese to melt and the irresistible crust to form, and here is ready a stringy dish and very fragrant.

A simple recipe for everyone, which can also be prepared in advance and baked just before serving. You can assemble the parmigiana in a single larger pot or use a small, single-serving ceramic casserole dish, for an elegant and efficient presentation. Excellent hot, but also lukewarm, it can be served as appetizers a dinner, on the occasion of a party buffet or how second course as an accompaniment to a nice seasonal salad.

Rich in noble proteins and omega 3 fatty acids, anchovies are very popular in the kitchen for their versatility: from starters to gratin preparations, to delicious meatballs, they meet all needs and desires. Find out how to prepare anchovy parmigiana by following our step-by-step instructions.

How to prepare anchovy parmigiana

Clean the anchovies, remove the heads and open them to set aside; rinse them under running cold water then quickly pass them in the flour (1).

Heat the seed oil abundantly in a pan and brown the anchovies, turning them from time to time (2).

Once browned, drain the anchovies and let them dry on absorbent paper (3).

In a saucepan, brown the garlic with a drizzle of oil; add the tomato sauce and 200 ml of water (4), salt and cook until a thick and thin sauce is obtained. Finally, flavor with a pinch of oregano.

Assemble the parmigiana: cover the bottom of a baking dish with a little tomato sauce (5).

Add a layer of fried anchovies (6).

Arrange a layer of smoked cheese, cut into slices (7), and continue to make the layers until all the ingredients are used up. Bake the parmigiana in the oven at 180 ° C for about 15 minutes, or in any case until the cheese is well melted.

Once the cooking time has elapsed, take the Parmigiana out of the oven, put it on the table and serve it hot (8).

storage

Anchovy parmigina can be stored in the refrigerator until one day, in a suitable airtight container. Once cooked, it can also be frozen.