Il Tortino di Alici, a great classic of Sicilian cuisine to be made at home, with the recipe of the restaurant in Buon Ricordo, La Siciliana di Catania
The anchovy pie is one of the tastiest expressions of the Catania tradition. Simple materials, typical of the area, come together to create a final result in which the individual flavors mix with harmony, maintaining their own particularity. The strong flavor of anchovies, blue fish, goes perfectly with that of local cheese, all refreshed by the presence of fennel, in a tart whose recipe is handed down from generation to generation. Ideal example of how simplicity and tradition can lead to haute cuisine results.
This is how chef Vito La Rosa prepares it at his restaurant, The Sicilian of Catania. In the upper part of the city, in a nineteenth-century villa, it offers traditional island dishes. Among these, there are well-known Catania specialties: such as rigatoni of fresh pasta alla Norma, with tomato, eggplant and pecorino, dedicated to the musician Bellini, or 'u ripiddu nivicatu', in which Etna is reproduced as a cone of risotto with black cuttlefish, with the top garnished with ricotta as if it were snow and spicy tomato sauce like incandescent lava.
The anchovy pie, a dish of Buon Ricordo, is inevitable.
Ingredients for 4 people
600 g delice anchovies
150 g crumb of fresh homemade bread
200 g Diced semi-seasoned Ragusano DOP
50 g grated old pecorino
100 g wild fennel
chopped parsley
salt, pepper, extra virgin olive oil
Method
Grease a 24 cm cake tin and arrange the anchovies lining the inside of the cake tin.
Stuff with breadcrumbs, Ragusano, pecorino cheese, wild fennel, salt, pepper, parsley.
Cover with the remaining anchovies and sprinkle with oil. Bake for about 20 minutes at 180 degrees. After cooking, leave to rest for 10 minutes. Turn out and cut into wedges and serve with tufts of parsley.
This recipe has already been read 138 times!