It's no secret that anchovies are among the most versatile fish out there, exquisitely lending themselves to several styles of cuisine while always packing a bright burst of umami that never fails to delight.
This recipe hails from Cilento, a region in Campania south of the Amalfi Coast in the province of Salerno. In the local dialect, it's known as alici ‘mbuttunate (breaded anchovies). Stuffed with mozzarella and fried, anchovies alla Cilentana are perfect as an appetizer or even a main course. Following the recipe, are tips for similar Amalfi- and Sicilian-style preparations.
It's also worth noting that stuffed anchovies aren't just a southern thing – Liguria has a version of its own. You can check out that recipe here.
Anchovies alla Cilentana Recipe
Ingredients
1½ lb. anchovies
3 large eggs
7 oz. Pecorino, grated
breadcrumbs
parsley
chopped garlic
extra-virgin olive oil
salt
pepper
Method:
Clean the anchovies thoroughly, removing the head and all bones (cutting them lengthwise to do so).
Prepare the filling. Using a kitchen whisk or a fork, beat the eggs with salt, pepper, Pecorino, parsley, garlic, and breadcrumbs. Mix until well-blended and soft. Add the filling to the lengthwise cuts you previously made in the fish, sealing them once more.
Transfer them to a plate with flour (make sure to cover them well) and fry them in oil until golden brown. Before serving, let the anchovies dry on paper towels so that they absorb and remove excess oil.
Serve accompanied by lemon or tomato sauce.
Amalfi style
For anchovies all’amalfitana, stuff them with fiordilatte mozzarella cheese and coat in a batter made from eggs, Parmigiano, salt, and pepper, then dust them in flour before frying in hot oil.
Sicilian anchovy ‘crespelle’
Anchovy crespelle are a Sicilian snack similar to anchovies all’amalfitana, but filled with ricotta instead of mozzarella.