Italian
Anchovy Parmigiana
by Manu Food · 60K subscribers on YouTube
A delicious twist on the classic eggplant parmigiana, using fried anchovies layered with tomato sauce, mozzarella, and pecorino cheese, then baked to perfection.
- Difficulty
- medium
Ingredients
12 items- Anchovieslarge anchovies, about 500 g
- Flourfor dredging
- Eggsbeaten
- Saltto taste
- Pepperto taste
- Seed Oilfor frying
- Garlic1 clove
- Olio d'Oliva Extra Verginefor the sauce
- Tomato Passatatomato puree
- Mozzarellaa little, torn or diced
- Pecorino Romanograted
- Basilfresh basil leaves
Method
- Fillet the anchovies: start from the head, then slowly slide your finger down towards the belly and gently open them. Remove the spine carefully without separating the two fillets.
- Dredge the fillets in flour, then pass them in beaten egg seasoned with a little salt and pepper. Fry in boiling seed oil until golden on both sides, then drain on paper towels.
- Prepare the tomato sauce: sauté a clove of garlic in a drizzle of extra virgin olive oil, add tomato puree, and let it cook for about 45 minutes.
- Remove all the tails from the fried anchovies.
- Layer in a baking dish: start with a layer of tomato sauce, arrange the anchovy fillets side by side, then add another thin layer of sauce, a little mozzarella, a sprinkle of Pecorino Romano cheese, pepper, and basil. Repeat with another layer of anchovies, sauce, mozzarella, Pecorino, and basil.
- Bake in a preheated oven at 180°C (static or fan-forced) for about 20 minutes. Let it rest for another 10 minutes before serving.
