Anchovies in a Cake Tin

Anchovies in a Cake Tin is a rustic antipasto from Friuli-Venezia Giulia, Italy, that transforms humble preserved fish into a celebratory centerpiece. The dish consists of salt-cured anchovies layered in a round cake tin with garlic, parsley, and abundant olive oil, then weighted and left to marinate for at least 24 hours. Once unmolded, the compressed fillets hold the shape of the tin, creating a striking, sliceable terrine.

The preparation is believed to have originated in the Adriatic fishing communities of Trieste and Udine, where anchovies were a staple preserved in salt barrels. A great version relies on high-quality salt-packed anchovies rather than oil-packed fillets, as the salt cure provides the firm texture needed for clean slicing. The fish must be meticulously cleaned, deboned, and soaked to remove excess salt before layering. The defining characteristic of an excellent rendition is the balance between the anchovies' briny intensity and the fresh, grassy notes of the olive oil and parsley, with the garlic providing a gentle pungency.

At Antica Maddalena in Udine, the dish is served as a traditional *antipasto della casa*, often accompanied by polenta or crusty bread. As noted by the food series *Cosa mangiamo oggi?*, the restaurant's version exemplifies how this simple preparation can elevate a working-class ingredient into a refined starter. Regional variations may include a splash of white wine vinegar or lemon juice in the marinade, or the addition of chili flakes for heat. Some cooks incorporate a layer of breadcrumbs between the anchovy layers to absorb excess oil. The dish is best served at room temperature, allowing the olive oil to remain liquid and the flavors to fully express themselves.