Baked Anchovies, or Acciughe in Forno: Versilia, being a coastal plain, has lots of fish recipes. Purists who make this recipe don't clean the anchovies, though I think I would. You will in any case need about a 1 1/2 pounds (700 g) of large fresh anchovies to feed four.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- Fresh anchovies or sardines sufficient to feed your guests
- Several cloves of garlic and a handful of parsley
- Olive oil
- The juice of a lemon
Preparation:
Chop their heads off, clean them by running the tip of a knife up the belly from the anus and scooping out the internal organs, rinse them, and pat them dry. Take a Pyrex baking dish that's big enough for you to lay the fish down in a single layer and do so. Mince several cloves of garlic and a handful of parsley and spread the mixture over the fish. Drizzle a little olive oil over them too, then the juice of a lemon, or some fresh tomato sauce, and bake the fish in a 400 F (200 C) oven for about 20 minutes.
