Home Cuisine Landscape and nature Architecture and art Sport Accommodation Visiting Gadget Learning Arts and Crafts The way we were Organized tours Home Cucina Paesaggio e natura Arti e Mestieri Sport Accoglienza Visitare Gadget A scuola di... Architettura e arte Come eravamo Tour organizzati
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
    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

return to top of page
  Terra di Toscana

© All rights reserved Polimedia di Laura Fumoni
Via Landucci 39 - 50136 - Firenze - P.IVA 06790950486 - REA C.C.I.A.A. FIRENZE N. 656544
Press registration n. 5528 10/11/2006 - Editor Polimedia

  Advertising | About us | Contacts | Site search | Copyright | Privacy | Cookie policy