Filleted anchovies au gratin with lemon
- 1kg of fresh anchovies already filleted and washed
- chop finely together:
5 garlic cubes and a bunch of parsley
1 glass of dry white wine
the juice of 2 lemons
salt and pepper
|In a low sided casserole lay out in an orderly way the well dried anchovies.
Moisten them with oil, then spread over the chopped garlic and parsley,
spread the breadcrumbs evenly and abundantly over the surface with salt
and pepper. Put in the over at 180° for 7-8 minutes covered with a sheet
of oven foil so that they do not burn, then uncover and pour over the wine,
allow to evaporate then cook for a further 4-5 minutes or until they begin
to form a light brown crust. Take them out of the oven and pour over the
lemon juice, serve at once very hot with spinach dressed with oil and lemon.