Originally Posted by urmaniac13
di nietnte amico mio, I will post it tomorrow, stay put
Mi spiace Seven, it took a little longer than anticipated, but here is the recipe from Cris!! The only thing is, we had this about 6-7 months ago and my memory went a bit awry, contrary to my impression there was no parmigiano involved
and also he actually used alici(fresh anchovies... I always confuse these two...), but he said it would be fine with small sardines. The recipe is also traditional, and it is called "alici in tortiera". In spite of my incorrect memory in certain details, I can safely say my memory about this dish being delicious is very, very sound!!
Ingredients (amounts are VERY approximate!)
1kg (a little over 2lbs) of fresh anchovies(alici) or small sardines
200-300g (7-10,5oz) of bread crumbs
a big bunch of fresh flat leaved parsley
4-5 cloves of garlic
-clean each and every fish, eliminating the head, tail and bones.
-rinse the fish well under cold running water. Drain well.
-prepare a mixture of finely chopped parsley, finely chopped garlic and bread crumbs.
-oil a oven proof dish well, preferably pyrex. Then arrange one layer of fish (opened, Cris said either skin side up or down doesn't really matter...) at the bottom, then cover the surface evenly with the bread crumb mixture. drizzle evoo over the surface as evenly as possible, and sprinkle a little salt (not much... both alici and sardine are naturally on the salty side).
-repeat this procedure, like lasagne, finishing with the bread crumb mixture and the EVOO on top.
-bake in a preheated oven at 160°C(325°F) for approx. 40minutes, or the topping is golden brown.
Serve hot or warm, also still good the day after, reheated.
Squeeze of lemon juice will also add a nice touch at serving.