Entree: Italy – Liguria – Acciughe Ripiene (Ligurian-style anchovy fillets stuffed with a lemony breadcrumb, herb, and pine nut filling)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 20 anchovy fillets, approx. 6 oz (170 g)
- 1 cup (100 g) fresh breadcrumbs
- 1 large egg, beaten, approx. 50 g
- 2 tbsp (30 ml) extra-virgin olive oil, plus 3 tbsp (45 ml) for baking
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (20 g) pine nuts, lightly toasted
- 1 clove garlic, minced (about 3 g)
- 1 tbsp (15 g) drained capers, chopped
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1/4 cup (30 g) all-purpose flour for dusting
- Salt to taste
- Freshly ground black pepper to taste
- Lemon wedges, for serving

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a small baking dish.
2. In a bowl combine breadcrumbs, beaten egg, 2 tbsp olive oil, parsley, toasted pine nuts, minced garlic, chopped capers, lemon juice, lemon zest, salt, and pepper. Mix until evenly combined and moist but not soupy.
3. Lay each anchovy fillet flat skin-side down. Place about 1 tsp of breadcrumb mixture at the wider end of a fillet and roll tightly toward the tail. Secure with a toothpick if needed. Repeat with remaining fillets.
4. Lightly dust each roll with flour and arrange seam-side down in the prepared baking dish. Drizzle the 3 tbsp olive oil over the fillets.
5. Bake for 12–15 minutes, until the filling is set and the fillets are tender and lightly golden. If you prefer a crisper exterior, broil 1–2 minutes at the end while watching closely.
6. Remove toothpicks, transfer to a serving plate, and serve warm with lemon wedges.