Anchovies are a staple food of the Mediterranean diet, one of the so-called “poor fish,” very popular in Castellabate and Cilento. Cilento, which is the home of “alici di menaica,” a particular type of anchovy (a type of Slow Food) fished with an ancient technique that is no longer used. Given their popularity, anchovies are the main ingredient in several of Cilento’s recipes.
In Castellabate one of the best known recipe’s is anchovies ‘mbuttunate.’ A dish very simple and quick to prepare, which is served during the first course.
Recipe
Fresh tomato sauce 1 lt.
Anchovies 1 kg.
3 Whole eggs
Grated goat’s cheese 200 gr.
Oil to taste
Parsley to taste
Salt to taste
How to prepare
Clean, wash and remove the spine bone of the anchovies by opening them like a booklet. Separately, cook the tomato sauce over a moderate fire. Prepare the anchovy filling mixing the eggs with the goat cheese and the chopped parsley. Place the filling between two anchovies, lay them out to arrange the stuffed fish in the frying pan with the already prepared sauce. Cook for about 10 minutes.