RomanItalian
Anchovy Skewers
by Cucina con Ruben · 548K subscribers on YouTube
Fresh anchovy skewers with a homemade flavored breadcrumb crust, baked until golden, served with a bright lemon-chili vinaigrette. A classic summer dish from the Roman coast.
- Cook
- 10 min
- Difficulty
- easy
Ingredients
9 items- Anchoviesfresh, cleaned and butterflied
- Breadstale bread, dried in the oven for breadcrumbs
- Parsleyfresh, finely chopped
- Garlic1 small clove, finely chopped
- Chili Pepperfresh chili, chopped; to taste
- Lemonzest and juice
- Olive Oilextra virgin olive oil, for breadcrumbs and vinaigrette
- Saltto taste
- Pepperfreshly ground, to taste
Method
- Dry stale bread in the oven until hard, then blend into coarse breadcrumbs.
- Aromatize the breadcrumbs with lemon zest, chopped garlic, finely chopped parsley, salt, pepper, and a drizzle of olive oil. Mix well.
- Clean the anchovies: remove the head, open the belly, pull out the backbone to butterfly the fillets. Rinse and pat dry.
- Thread the anchovy fillets onto skewers (soak wooden skewers in water for 30 minutes to prevent burning, optional).
- Arrange the skewers on a baking sheet (lined with parchment or a silicone mat). Sprinkle generously with the breadcrumb mixture. Drizzle with more olive oil.
- Bake in a preheated oven at 200°C (400°F) for 8-10 minutes until golden.
- While the skewers bake, prepare the vinaigrette: in a small bowl, combine lemon juice, a little leftover garlic and lemon zest, olive oil, salt, pepper, chopped parsley, and chopped chili pepper. Whisk to emulsify.
- To serve, spread a spoonful of vinaigrette on a plate, place the skewers, garnish with fresh parsley leaves, chili slices, and lemon wedges.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
