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Anchovies baked in a pan · GialloZafferano.com

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  Speaker 1: Anchovies baked in a pan is a simple and tasty
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  Speaker 1: fish dish with a crunchy bread crumb topping and a soft,
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  Speaker 1: juicy texture. It has an intense Mediterranean flavor thanks to garlic, parsley, capers, oregano,
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  Speaker 1: and extra virgin olive oil. You need about twenty minutes
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  Speaker 1: for preparation and about thirty minutes for cooking. With these
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  Speaker 1: quantities you obtain four servings. For this recipe, you need
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  Speaker 1: two point two pounds that is one kilogram of anchovies
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  Speaker 1: already cleaned, two cups that is two hundred grams of
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  Speaker 1: bread crumbs, one clove of garlic, zero point four ounce
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  Speaker 1: that is ten grams of fresh parsley, two tablespoons that
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  Speaker 1: is twenty grams of capers in vinegar, four tablespoons that
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  Speaker 1: is sixty grams of extra virgin olive oil. Two teaspoons
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  Speaker 1: that is ten grams of white wine. Ten teaspoons that
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  Speaker 1: is ten grams of oregano. First, prepare the bread crumb coating.
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  Speaker 1: Place the bread crumbs in a food processor with blades
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  Speaker 1: and pulse until you obtain a coarse texture not too fine.
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  Speaker 1: Line a baking tray with parchment paper. Spread the coarse
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  Speaker 1: bread crumbs on the tray in an even layer. Heat
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  Speaker 1: the oven in static mode to three hundred ninety two
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  Speaker 1: degrees fahrenheit. When the oven reaches three hundred ninety two degrees,
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  Speaker 1: place the tray inside and bake the bread crumbs for
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  Speaker 1: ten minutes. After ten minutes, check that the bread crumbs
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  Speaker 1: are golden. Remove the tray from the oven, and set
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  Speaker 1: the toasted bread crumbs aside to cool. Now, prepare the
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  Speaker 1: baking pan. Use a round baking pan with a diameter
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  Speaker 1: of about nine point five inches. Grease the bottom and
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  Speaker 1: sides of the pan with some extra vergin olive oil.
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  Speaker 1: Finely chop the garlic, clove and the fresh parsley together.
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  Speaker 1: Spread about one tablespoon of this chopped mixture on the
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  Speaker 1: bottom of the oil pan, distribution it evenly. Arrange the
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  Speaker 1: cleaned anchovies in the pan in a circular pattern. Create
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  Speaker 1: a single layer, and avoid overlapping them too much so
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  Speaker 1: that they cook evenly and do not dry out. When
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  Speaker 1: all the anchovies are arranged, pour the white wine evenly
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  Speaker 1: over the surface. Cover the anchovies with the toasted bread crumbs,
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  Speaker 1: spreading them in a uniform layer. Add the remaining chopped
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  Speaker 1: garlic and parsley mixture on top of the bread crumbs,
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  Speaker 1: distributing it well. Rinse the capers in vinegar thoroughly under
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  Speaker 1: running water and drain them very well. Then scatter the
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  Speaker 1: capers over the anchovies. Sprinkle the oregano evenly over the surface. Finally,
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  Speaker 1: drizzle the remaining extravergin olive oil over the whole dish
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  Speaker 1: so that the surface is well seasoned. Heat the of
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  Speaker 1: an in static mode to three hundred seventy four degrees fahrenheit.
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  Speaker 1: When the oven reaches three hundred seventy four degrees, place
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  Speaker 1: the baking pan inside and bake for twenty minutes. After
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  Speaker 1: twenty minutes, check the surface. The bread crumbs must be
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  Speaker 1: nicely golden and crunchy, while the anchovies must remain tender
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  Speaker 1: and juicy, not dry. When the anchovies are well cooked
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  Speaker 1: and golden, remove the pan from the oven. Serve the
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  Speaker 1: anchovies baked in a pan piping hot. If kneaded, you
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  Speaker 1: store the cooked anchovies in the refrigerator for one to
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  Speaker 1: two days. You do not freeze this dish