Shared by Italo Camerino
Shared by Italo Camerino
Aliciotti Con indivia (Anchovies Baked With Escarole)
Yield: 4 servings
Aliciotti Con indivia (Anchovies Baked With Escarole)
Yield: 4 servingsFamily Journey
Rome
Montreal
This recipe was shared by Italo Camerino. Read more about his family in " How Roman Jewish Recipes Endured at One Family’s Home in Montreal" and try his recipes for carciofi all giudia ('Jewish style' fried artichokes), spaghetti al tonno (spaghetti with tomatoes and tuna), and chicken meatballs with celery.
Ingredients
- 2 bunches escarole, rinsed and dried and roughly chopped
- 36 fresh anchovies or oil and vinegar marinated anchovies, skin on fillets
- 6 garlic cloves, finely chopped
- 1 tablespoon + 1 teaspoon olive oil, divided
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon red chili flakes
Preparation
Step 1
Preheat oven to 350 degrees.
Step 2
Place 1 tablespoon of olive oil in the bottom of a 9 x 13 inch baking dish. Sprinkle a teaspoon of chopped garlic over the oil. Place the escarole in the baking dish. Sprinkle the remaining garlic over the escarole. Place a layer of the anchovy fillets over the escarole. Open the anchovies, so the flesh is on the escarole and the skin side is up. Sprinkle salt, pepper, red chili flakes and olive oil over the anchovies. Tightly cover the baking dish with aluminum foil. Transfer into the oven and bake for about 15 to 20 minutes until the greens are tender and the anchovies have softened.
Step 3
Transfer out of the oven and serve hot.
