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Alici del convento delle Benedettine

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Ingredients for 6 servings:

  • 1 kg anchovy fillet(s) without bones
  • 100 g olives, green
  • 50 g breadcrumbs
  • 30 g pine nuts
  • 30 g capers
  • 3 oranges, juice
  • 2 lemons
  • 1 bunch of parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Anchovies from the Benedictine monastery, hearty anchovy dish

Chop the olives, pine nuts, parsley, and capers and mix together. Peel the lemons thoroughly, removing the white layer, as this would make the dish bitter. Slice the peeled lemons and remove any pips. Place the lemon slices in a baking dish, arrange the anchovies on top, and sprinkle with the olive mixture. Add another layer of lemons, anchovies, and olive mixture. Toast the breadcrumbs in a little oil and sprinkle on the top as the final layer. Bake for 30 minutes at 200°C, then drizzle with orange juice and bake for another 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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