The “splashed anchovies” are a must-eat at Osteria L'Aquila d'Oro in Cirò, a town in Calabria located on the Ionian coast. At her beloved restaurant , chef Elisabetta Cariati has garnered attention for her superb Calabrese casalinga-style fare, having earned recognition from some of Italy's top food guides, including Slow Food's Osterie d'Italia.
Below is her recipe for one of the local specialties: alici scattiate, or, in the local dialect, “splashed anchovies," so-called for how the oil and vinegar react when combined while cooking.
Her recipe follows so that you can add a burst of umami to your table while creating a taste of Calabria at home.
Good to know: The red pepper is a Calabrese specialty used to enrich many local dishes. It's made from sweet red chili peppers that are weaved into long braids then sun-dried before being ground into a fine powder.
Alici Scattiate (Splashed Anchovies)
Serves: 4
Skill Level: Intermediate
Time: 1 hour
Ingredients
2¼ lb. anchovies (1 kilo)
⅔ cup extra-virgin olive oil (200 grams)
¼ cup vinegar
1 bay leaf
1 garlic clove
salt
red pepper (sweet chili pepper powder)
dried oregano
Method:
Clean the anchovies. Remove the head, then gently slice the fish open and remove their insides. Wash under running water and pat dry with kitchen paper. The fish is delicate so we suggest cutting them with a butter knife, which is less damaging should you inadvertently slice a little too heavy-handedly.
Combine the oil and garlic clove in a saucepan. As soon as it starts to sizzle, add the anchovies and brown them well on both sides.
Add the bay leaf, a sprinkling of oregano, and a generous pinch of red pepper – just enough to give the anchovies a nice color.
Turn up the heat and pour in the vinegar. After a couple of minutes switch off the heat. Add salt if necessary and serve immediately, piping hot.