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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.

Fusilli, turnips and taleggio (New York style): the recipe – Italian Cuisine

Fusilli, turnips and taleggio (New York style): the recipe

From Rome he flew to New York to cook Italian to Americans. Francesco Panella at Antica Pesa in Brooklyn cooks recipes just like this (to try at home)

The Antica Pesa in Rome is one of the historic restaurants in the capital, since 1922 in the heart of Trastevere, so called in the name of the customs of the Papal States which in the seventeenth century was right in via Garibaldi. Here there was a place of refreshment that provided bread and wine to those who passed through the duty, which had become Antica Pesa in the late nineteenth century when it became a real tavern.

In 1922 the Panella family took over the restaurant, transformed it into a neighborhood tavern, and in the post-war period into an established restaurant throughout the city. The Panellas are now in their fourth generation, that of Simone, in the kitchen, and Francesco, who brought Antica Pesa to New York. In fact, in 2012 they opened in Brooklyn before 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, as with this recipe from Fusilli, turnips and taleggio. The inspiration for this recipe comes from the ingredients that are very common in Northern Italy in the winter season, such as beets. Once cooked, the beets develop a sweeter flavor and this flavor mixed with the earthy aftertaste is lightened by the intense flavor of the combination with Taleggio. This is how they do it in America, but we will like it too, guaranteed.

Fusilli, turnips and taleggi: the recipe

Ingredients for 4 people

4 beets
vegetable broth
salt and pepper
extra virgin olive oil
200 g of taleggio
500 ml of cream
400 g of fusilli


For the sauce, boil the beets with the skin. Once cooked, peel the beetroot and mix with a little vegetable broth, salt, pepper and olive oil. Blend everything.
For the Taleggio fondue, boil the cream and add the Taleggio cheese cut into very small pieces. Stir until the cream becomes smooth and homogeneous.
Boil the fusilli for 8 minutes and drain them al dente, mix them with the beetroot sauce and add the cheese fondue.

Baby vegetables: food trend that never goes out of style – Italian Cuisine

Baby vegetables: food trend that never goes out of style

The "baby vegetables", which arrived in Italy about twenty years ago, never seem to go out of style, but have you ever wondered what they are and why they have become so popular?

About twenty years have passed since the so-called "Baby vegetables" or microgreens they began to be marketed and cultivated in Europe, yet since then they have remained a constant presence on supermarket shelves and a niche product that is still very much in vogue. Of these miniature vegetables, appreciated as a healthy snack as a decorative element or a delicious ingredient for gourmet preparations and recipes, there are actually different types. So let's find out what these baby vegetables are and how they were born and what their popularity is due to.

History and characteristics of baby vegetables

Baby carrots, mini courgettes, baby spinach, artichokes, baby napkins are just some of the more than fifty types of varieties of baby vegetables grown or imported from many countries in the world, from Asia to North America. In Italy this delicious novelty arrived in 2001 and since then, although most of the products come from abroad, France, England and Northern Europe in the lead, local production and sales have grown more and more. The small size of these foods have indeed collected the consent of an ever wider consumer audience, from mothers, who have made it an ideal snack to entice their children to eat healthier, to the elderly and singles, who appreciate its practicality against waste, and finally all those who are looking for decorative finger food or food trends beautiful to photograph and share on social networks. Few know, however, that in the wide panorama of miniature vegetables are to be distinguished three varieties, grown with three different techniques.

The first is that of genetically dwarfor rather vegetables which, even if ripe, have a smaller size than the most famous large variety, and which can therefore be considered the most "natural"; for example, some types of tomatoes and green beans fall into this family.
Instead, they belong to the second, less natural, but still healthy variety, all those standard size vegetables that are harvested prematurely; these mini vegetables, often tender and with a more delicate flavor than the corresponding ripe variety, include mini corn on the cob (much used in Asian cuisine), mini lettuce, mini carrot and various vegetables including zucchini, aubergines and peppers.
The last category of baby vegetables includes instead those that are obtained with a high density production per square meter, which therefore blocks its correct and complete development; for example, baby onions can be grown with this technique, but also cauliflowers, broccoli and turnips.

In short, for each mini vegetable or mini vegetable there is a different family, which it can be interesting to discover also to better understand its history and peculiarities. However, it is good to know that none of these plants have been genetically modified and that they are normal healthy and nutritious vegetables with reduced dimensions, often grown in a greenhouse with few chemical treatments.

The case of baby carrots

The case of the famous ones is quite different "Baby carrots", a snack that Italy never seems to go out of style, but that has made a lot of talk in recent years. Not to be confused with the carrots of the Imperator variety that are harvested before their complete ripening, some of the mini carrots that are distributed all over the world they are nothing but adult carrots, often deformed, which are cut to a perfect miniature shape, about 5 centimeters long. This unique product was invented in the 1990s by a Californian grower named Mike Yurosek to cope with the daily loss of tons of carrots that did not meet the aesthetic standard desired by consumers. Yurosek then tried to peel and carve some of his carrots and proposed them to the distribution chain to which he addressed; unexpectedly the request was such that it then had to move on to an industrialized process that would allow the cutting, peeling, modeling and polishing of the "baby carrots". Soon these carrots spread throughout the country generating such a craze that the sale and intake of national carrots increased dramatically; in the 2000s baby carrots even dominated the fresh vegetable market in the United States. Both abroad and in Italy, this snack has sparked the interest of the press, in a succession of opinions and articles that criticized the deception that lies behind the product, but also the high price, the chemicals often used during the processing and the unsustainable aspect of the packaging process. However, there were also those who highlighted some positive aspects, including the anti-waste nature of production, as well as the positive result of the significant increase in sales of a product that is in any case healthy, rich in vitamins and nutrients.

Nowadays these "fake mini carrots" make up a small part of those present in our supermarkets, but as with all mini vegetables, it is always good not to take the history and provenance of the product for granted.

Photo: Baby carrots grown_Flickr_Steven Depolo.jpg

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