Pan Fried anchovies (Alici in tortiera) is a Neapolitan dish that I’ve eaten, for some reason, always on the Lazio coast and never in Naples because it’s more of a home-style dish than a tavern-style dish. Yet another dish I make when I’m on a diet and that I find delicious. In the past it would become a bit dry and stringy, until years ago I watched a video by the legendary chef Peppe Guida and discovered the secret to making it consistently well.
Pan fried fresh anchovies called “Alici in Tortiera”
- Preparation time: 15 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 600 grams of cleaned and boned anchovies
- 1 clove of garlic
- Chopped parsley to taste
- 1 small piece of fresh chili pepper
- Salt to taste
- Extra virgin olive oil to taste
- 1 tablespoon of vinegar
- Instructions
- Quickly rinse the anchovies and dry them on paper towels.
- In a pan with oil and a couple of tablespoons of water, arrange the anchovies in a radial pattern. Finely chop the garlic, parsley, and chili pepper and season the anchovies. Add a splash of good vinegar.
- Cook over very low heat until the mixture heats up and begins to simmer.
- Then turn off the heat, cover the pan, and let it simmer for a few minutes.
