Italian
Baked Ricotta-Stuffed Anchovies
by Chef Max Mariola · 1.1M subscribers on YouTube
Baked anchovies stuffed with a creamy ricotta and lemon zest filling, topped with breadcrumbs and baked until golden. Served with a fresh tomato and oregano salsa for a perfect contrast of hot and cold, creamy and tangy.
- Cook
- 3 min
- Servings
- 2
- Difficulty
- easy
Ingredients
13 items- 500 gAlici Pulite e AperteCleaned and butterflied anchovies or sardines
- 200 gCow's RicottaCow's milk ricotta
- Lemon ZestGrated zest of 1 lemon
- BreadcrumbsBreadcrumbs
- Sweet Paprika(optional) — Sweet paprika (optional)
- Extra Virgin Olive OilExtra virgin olive oil, for the filling, topping, and salsa
- SaltSalt to taste
- PepperBlack pepper to taste
- TomatoesFresh tomatoes for the salsa (about 2-3)
- Chili PepperFresh chili pepper, to taste
- OreganoDried oregano
- Garlic1 clove garlic, left whole for the salsa
- BasilFresh basil leaves
Method
- Place the cleaned and butterflied anchovies on a baking tray lined with parchment paper, arranging them close together.
- In a bowl, mix the ricotta with a drizzle of olive oil, a little water to soften, grated lemon zest, salt, and pepper.
- Spread the ricotta mixture over each anchovy fillet.
- Sprinkle with breadcrumbs (mixed with sweet paprika, if using) and a drizzle of olive oil.
- Bake in a preheated fan-forced oven at 200°C (400°F) for about 3 minutes, until golden and crispy.
- Meanwhile, prepare the salsa: grate the tomatoes into a bowl. Add oregano, a whole garlic clove, chopped chili, fresh basil, salt, and a generous drizzle of olive oil. Stir to combine.
- Serve the hot anchovies with the cold salsa on the side.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
