Tag: fish

Stuffed anchovies, Ligurian style fish – Italian Cuisine

Stuffed anchovies, Ligurian style fish

Baked or fried, they are part of the Ligurian tradition and are a second dish that will win you over

Stuffed anchovies they are a dish of the Ligurian peasant tradition, prepared in order to use the leftovers of vegetables and dry bread. It was then used to chop what was left over, add it to the chopped and soaked bread and recompose everything in a savory and tasty filling that was then used to stuff the anchovies, a little considered fish, but rich in proteins and omega 3, allied fatty acids of the health, especially that of heart and arteries.

The benefits associated with the consumption of anchovies

This fish, which is part of the blue fish category, has very high nutritional qualities: in fact it contains good quantities of riboflavin, a vitamin of the group B which participates in numerous metabolic reactions, oxidation of fatty acids and amino acids and cellular respiration. In addition, anchovies are a good source of several minerals, including football (important for healthy bones and teeth), iron (for the production of red blood cells), phosphorus (ally of kidneys and heart) and selenium (which helps the immune system). The only negative aspect of this fish is the fact that it also contributes cholesterol: attention therefore for those who already have high values ​​of this fat.

How anchovies are cleaned

For the recipe for stuffed anchovies, it is essential to obtain the fresh fish. What are the characteristics that a fish like this must have? A lively and protruding eye, the shiny scales, metallic, and the firm, elastic body, with a slight red halo near the head. To clean them, open them for the length on the belly, remove the central spine and the head and keep the tail instead. Open them well, wash and dry them on a paper towel. Your anchovies are now ready to be stuffed.

The recipe for stuffed anchovies


First get yourself 600 g of anchovies, 200 g of fresh chard, a sprig of chopped parsley, 30 g of stale breadcrumbs, 20 g of grated Parmesan cheese, two eggs, milk, two cloves of garlic, milk, pine nuts, salt and pepper.


Clean the anchovies as indicated above, soak the breadcrumbs in a little milk, wash the chard leaves and cook them in a pan with only the water that remains adherent to them after washing. As soon as they are cooked, drain them, squeeze them well, mince them and put them in a bowl with the parmesan, the minced garlic and parsley, the breadcrumbs well squeezed by milk, the beaten eggs, two tablespoons of extra virgin olive oil, salt and pepper. Mix the ingredients thoroughly and distribute this mixture on the anchovies. Complete with two pine nuts and then place a second anchovy on top of the filling. If you want, finish with a thin slice of lemon on top of the fish. Oil an oven pan, arrange the anchovies next to each other and bake in a preheated oven (200 °) for 10-15 minutes. The filling must still be soft. Serve them warm.

The fish soup (Italian) as they make it in NYC – Italian Cuisine

The fish soup (Italian) as they make it in NYC

The idea to copy … from a Brooklyn restaurant. Antica Pesa by Francesco Panella prepares typically Italian dishes, presented in a gourmet key. But very easy to replicate

In the nineties they would have called it "decomposed fish soup" because the ingredients are cooked separately, to be assembled on the plate. But not for an aesthetic habit, but to leave the fish with the right flavor and consistency and to make sure that the bread does not fall apart. The Italian tradition is all on the plate, but having a trattoria does not necessarily mean being dizzy! In Italy we think a little yes, that home cooking is synonymous with tradition and that everything served with a ladle is necessarily better. The Panella brothers, however, both in Rome and New York have shown the opposite.

Their restaurant is called Antica Pesa and is one of the historic restaurants in the capital. Since 1922 in the heart of Trastevere, it has been managed by the Panella family, which has transformed it from a neighborhood tavern into an established restaurant throughout the city. The Panellas are now in their fourth generation, that of Simone in the kitchen, and Francesco, the brothers who brought Antica Pesa to New York. In 2012 they opened in Brooklyn and in 2019 Feroce, a concept restaurant open from morning to night inside the Moxy NYC Chelsea hotel.

In Rome and New York, the menu follows the great Roman tradition: tripe alla romana, spaghetti cacio e pepe, saltimbocca and the whole repertoire, with some classic dishes and someone revisited in a contemporary key in the presentations and in some combinations. We proudly eat Italian and an Italian cuisine today. Like this shrimp, squid, cuttlefish and octopus soup served with toasted bread and finished at the table with cherry and basil broth.
This traditionally would be prepared by cooking the fish all together, but to highlight the individual aromatic profile of each variety of fish, they are cooked individually instead of all together in the same pot. This allows each fish to maintain consistency and flavor.

Here is the recipe, directly from the Big Apple

Ingredients for 4 people

10 prawns
1 sea bass
1 octopus
5 squid
5 cuttlefish
10 ml of anchovy sauce
1 kg of San Marzano tomatoes
1 onion
Basil to taste
White wine
slices of toast


Prepare the broth by cooking tomatoes, onion, basil and white wine, leaving them to simmer for at least half an hour. At the end, add the anchovy sauce.
Cook each fish individually in the broth, in order to respect the cooking times of each fish. Gradually, add the pieces of fish in a separate pan and keep the broth separate. When serving, place a piece of very crispy toast, arrange the cooked fish pieces on top and pour the broth over it.

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