Baked anchovies stuffed with breadcrumbs, parsley, pistachios, lemon and Grana Padano
Medium
4 people
45 min
Lactose free
Ingredients
500 g anchovies, cleaned
50 g Grana Padano
50 g breadcrumbs
25 g chopped pistachios
1 bunch of parsley
extra virgin olive oil
1 lemon
salt & pepper
Preparation
Heat a drizzle of olive oil in a non-stick pan and toast the breadcrumbs for a few minutes, mixing with a wooden spoon. When golden, pour into a bowl. Toast the chopped pistachios in the non-stick pan with a drizzle of olive oil and place in the bowl with the breadcrumbs. Add the finely grated Grana Padano and chopped parsley and mix well, seasoning with salt and pepper.
Cut open the anchovies and stuff with the mixture of breadcrumbs and Grana Padano, fold over and secure with toothpicks. Arrange the stuffed anchovies on a baking sheet lined with baking paper, dress with a drizzle of olive oil and bake in a preheated oven at 180 °C for 15-20 minutes, until golden and crispy.
Serve the stuffed anchovies hot with slices of lemon, Grana Padano shavings and a sprig of parsley.
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