Anchovy Parmigiana
- Energy Kcal 888
- Carbohydrates g 22.7
- of which sugars g 6.1
- Protein g 41.9
- Fats g 69.9
- of which saturated fat g 17.39
- Fiber g 2.4
- Cholesterol mg 127
- Sodium mg 651
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 35 min
- Serving: 4
- Cost: Average
PRESENTATION
Anchovy parmigiana is really something special—like, really special. It’s a dish that truly captures the essence of Campania, especially along the breathtaking Amalfi Coast. Instead of your typical eggplant, folks in places like Cetara go for fresh anchovies as the star ingredient. And look, that totally changes the game. These little fish, often fried until they’re super crispy and golden, get layered with mozzarella di bufala, Parmigiano, and a rich tomato sauce.
This combo gives you a tender bite and a savory kick that feels so right in any Southern Italian meal. The anchovy parmesan recipe is pretty simple but packs that salty, melt-in-your-mouth goodness, thanks to those incredible anchovies from Cetara. Seriously, they’re famous all over Italy. You get a deep, sea-like taste mixed with the warm, moist cheese and sauce in every forkful, which is, honestly, a totally unique spin on the classic parmigiana vibe.
In Campania, it's all about using what’s local and fresh. So, anchovy eggplant parmesan often makes an appearance at family tables, especially near the coast. And the way these ingredients come together—like magic. The briny anchovies, the creamy mozzarella, and the sweet tang of the tomato sauce? They soak up flavor, creating a dish that's kinda rustic, kinda fancy, but always rich and filling. Unlike heavier versions up north, this anchovy parmesan dish is way lighter, letting the seafood shine.
Some even throw in a dash of colatura di alici, that famous anchovy sauce from Cetara, for extra depth. Whether you’re all about traditional parmigiana with anchovies or just craving something that screams "summer on the coast," this recipe totally nails it. It's a fantastic way to bring a piece of Amalfi home. Every bite gives you that tangy, sun-soaked feeling you get by the sea. Digging into something that feels both familiar and totally fresh? For sure. Plus, it’s a perfect reminder of how the simplest ingredients can create the most memorable meals.
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INGREDIENTS
- Ingredients for a 13x6 inch pan
- Anchovies 1.4 lbs (630 g) - to clean
- Tomato purée 2 cups (470 g)
- Mozzarella di bufala cheese 8.8 oz (250 g)
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g)
- Basil 4 leaves
- Breadcrumbs to taste
- Extra virgin olive oil 1 filo
- Garlic 1 clove
- Fine salt to taste
- For breading and frying the anchovies
- Peanut seed oil to taste
- Semolina to taste
How to prepare Anchovy Parmigiana
To prepare the anchovy parmigiana, start with the sauce: in a saucepan, heat the oil and garlic, then add the tomato sauce 1. Add the basil leaves 2, season with salt and pepper, and finally let it cook for 5 minutes on low heat, stirring occasionally 3.
Set the sauce aside and move on to How to Clean Anchovies. Under a stream of water, remove the head 4 and then open the anchovies like a book, pulling out the central bone 5. Rinse the inside well and continue like this with all the others 6.
Once the anchovies are cleaned, start heating plenty of oil for frying in a high-sided pan (it should reach a maximum of 340°F as measured with a kitchen thermometer); coat the anchovies in semolina a bit at a time 7, then proceed to fry them, always a few at a time 8, and as soon as they are golden, drain them on absorbent paper 9.
Cut the mozzarella into cubes 10 and finally grease a 13x6 inch baking dish. Sprinkle with breadcrumbs 11 and shake the dish well to make the breadcrumbs adhere well. Then form a first layer of anchovies 12.
On the base just obtained, sprinkle some tomato sauce 13 and dust with Parmesan and cheese cubes 14. At this point, continue forming several layers, starting each time with the anchovies 15.
Then again add sauce, Parmesan 16, mozzarella, and again anchovies 17. Continue like this until you finish the ingredients. On the last layer, add the remaining sauce, Parmesan 18,
then flavor with basil leaves 19, a bit of breadcrumbs 20, and finally a drizzle of oil 21.
Your anchovy parmigiana is ready for the oven 22: let it cook at 375°F for about 20 minutes, and at the end, 5 minutes of grilling to brown the surface 23. Let it settle a few minutes before cutting and enjoying it 24.