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Visita il Mugello, culla dei Medici, a due passi da Firenze e le bellezze toscane
 

Alessi cuisine

 

 
 

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
    breadcrumbs
    olive oil
    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.
It is incredible how from such a simple preparation can emanate such an intense aroma of the sea and from the taste collect the whole fragrance. In summer it can be served with lightly cooked French beans dressed with oil and lemon. It can serve as a starter of large portions ; as a main course with a vegetable at a normal lunch ; as a between course at an important lunch, or a single course for a speedy lunch.

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati

 
 
 
   
 
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