Alici Di Menaica In Olive Oil With Bread And Fresh Ricotta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TORTIERA DI ALICI (ITALIAN BAKED ANCHOVIES)



Tortiera di Alici (Italian Baked Anchovies) image

Tortiera di alici or Alici in tortiera is a traditional Italian dish, typical of Naples where every family has its own version. Layers of fresh anchovies alternate with a mix of bread crumbs, capers, garlic, and parsley. You can add tomatoes to the mix, as well as olives or different herbs.

Provided by Gabriella

Categories     World Cuisine Recipes     European     Italian

Time 2h45m

Yield 4

Number Of Ingredients 7

1 pound fresh anchovies, rinsed
2 cups white vinegar
7 ounces dried bread crumbs
2 tablespoons capers, minced
2 tablespoons minced Italian parsley
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, or as needed

Steps:

  • Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar.
  • Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil.
  • Mix bread crumbs, capers, parsley, and garlic together in a bowl.
  • Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive oil, and bread crumb mixture.
  • Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 36.5 g, Cholesterol 68.1 mg, Fat 14.9 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 3 g, Sodium 610 mg, Sugar 3.1 g

BUFALA MOZZERELLA WITH ALICI DI MENAICA



Bufala Mozzerella with Alici di Menaica image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 6 servings

Number Of Ingredients 11

1 cup Italian parsley leaves, chopped
2/3 cup extra-virgin olive oil
3 cloves garlic, grated
Grated zest of 1 lemon
1 tablespoon fresh lemon juice, more if needed
Salt and freshly ground black pepper
2 eggs
3 cups mizuna or rucola
1 Meyer lemon, sliced paper thin
6 to 8 ounces bufala mozzarella, sliced
12 salt-packed anchovies, rinsed well and backbone removed

Steps:

  • To make the parsley vinaigrette:
  • In a bowl, whisk together the parsley, olive oil, garlic, lemon zest, and lemon juice. Season to taste with salt, freshly ground black pepper, and more lemon juice.
  • To make the salad:
  • Put the eggs in a medium saucepan with enough water to cover. Bring to a boil over high heat and then turn down to a low simmer and cook for 7 minutes. Immediately plunge them into a large bowl of ice water to chill. Peel the eggs and cut them in half.
  • Toss the mizuna or rucola in just enough of the parsley vinaigrette to moisten.
  • To serve, arrange three lemon slices in a clover-shape on a plate. Top with 1 ounce of the mozzarella. Drape 1 or 2 anchovy halves, depending on their size, over the cheese. Place a small handful of mizuna over the cheese and anchovy. Grate a small amount of egg over the top of the greens. Finish with a drizzle of the vinaigrette. The remaining vinaigrette will keep in the refrigerator for 3 to 4 days.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ALICI DI MENAICA IN OLIVE OIL WITH BREAD AND FRESH RICOTTA



Alici di Menaica in Olive Oil With Bread and Fresh Ricotta image

Provided by Jill Santopietro

Categories     easy, quick, appetizer

Time 15m

Yield Serves 4

Number Of Ingredients 6

2 salted anchovies, preferably menaica
About 2 tablespoons red wine vinegar
About 1/2 cup extra virgin olive oil
1/2 to 2/3 cup fresh ricotta, at room temperature
Salt and freshly ground black pepper
8 to 12 1/2-inch-thick slices country bread, lightly toasted

Steps:

  • Rinse the anchovies under cold running water, pulling off the salt particles gently with your fingers. Remove the fins and collarbone. Starting at the collarbone, pierce the underside of the fish with your thumbnail and move down the belly to separate into two fillets. Remove the backbone and large bones, leaving the small edible ones. Pat dry. Repeat with each fish.
  • Place the anchovies, flesh side up, on a small plate and pour the vinegar over them just to cover. Let stand for 20 seconds and pour off. Pour enough olive oil over the anchovies to cover.
  • On each of 4 plates, place a mound of 2 to 3 tablespoons ricotta. Drizzle a pool of oil around and over the cheese. Season the oil and ricotta with salt and pepper. Lay an anchovy fillet over each mound. Serve with toasted bread.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 26 grams, Carbohydrate 37 grams, Fat 34 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 473 milligrams, Sugar 4 grams, TransFat 0 grams

More about "alici di menaica in olive oil with bread and fresh ricotta recipes"

ALICI DI MENAICA - SUMMERINITALY.COM
The product is called "alici di menaica" because the nets used are named "menaica." The fishermen go out at sunset when there are calm seas, between April and July, and extend the …
From summerinitaly.com


THE ANCHOVIES OF ITALY - GREAT ITALIAN CHEFS
Aug 1, 2017 Locally known as pan du ma (‘the bread of the sea’) and with a delicate, well balanced taste, salted or marinated anchovies are eaten as a delicious starter – seasoned with …
From greatitalianchefs.com


MEDITERRANEAN BREAD DIPPING OIL - IT'S NOT …
Aug 12, 2020 Using a good quality Olive Oil is important for the success of this recipe.; Use sea salt flakes for the best flavour and texture.Adjust the amount of salt to your taste. Adjust the amount of red pepper flakes depending on the …
From itsnotcomplicatedrecipes.com


PISCIOTTA'S BIG LITTLE FISH: ALICI DI MENAICA
Mar 7, 2013 Pisciotta's Big Little Fish: Alici di Menaica By Winnie Yang. The Art of Eating. Mar 07, 2013
From artofeating.substack.com


OLIVE OIL BREAD - WHAT A GIRL EATS
May 14, 2024 For a more structured loaf, bake the bread in a loaf pan. For dinner rolls, form dough into small balls and adjust baking time to 20-25 minutes. Because this fresh bread has no preservatives, it won’t last as long as …
From whatagirleats.com


ALICI DI MENAICA IN OLIVE OIL WITH BREAD AND FRESH RICOTTA RECIPES
Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the …
From tfrecipes.com


MEDITERRANEAN FOOD TRADITIONS IN CILENTO - DELICIOUS ITALY
Sep 1, 2010 The volume features 50 bread recipes, 151 pasta recipes, 153 authentic vegetarian dishes from the herbs and products of the orchards and fields, as well as fish, meat and dolci …
From deliciousitaly.com


TORTIERA DI ALICI (ITALIAN BAKED ANCHOVIES) RECIPE
Dec 9, 2024 Step 2: Prepare the Bread Crumb Mixture. Mix bread crumbs, capers, parsley, and garlic together in a bowl. Sprinkle some of the bread crumb mixture into the bottom of the …
From chefsresource.com


JILL SANTOPIETRO - NYT COOKING
Raisin Rye Bread. Jill Santopietro, Jeff Ford. ... Alici di Menaica in Olive Oil With Bread and Fresh Ricotta. Jill Santopietro, Antonio Madaio. 15 minutes. ... From easy weeknight dinners to …
From cooking.nytimes.com


ALICI DI MENAICA IN OLIVE OIL WITH BREAD AND FRESH RICOTTA
Jul 27, 2015 Ingredients 2 salted anchovies, preferably menaica About 2 tablespoons red wine vinegar About 1/2 cup extra virgin olive oil ½ to ⅔ cup fresh ricotta, at room temperature Salt …
From diningandcooking.com


BUFALA MOZZERELLA WITH ALICI DI MENAICA RECIPE
1 cup Italian parsley leaves, chopped; 2/3 cup extra-virgin olive oil; 3 cloves garlic, grated; Grated zest of 1 lemon; 1 tablespoon fresh lemon juice
From chefsresource.com


BUFALA MOZZERELLA WITH ALICI DI MENAICA RECIPES
Let stand for 20 seconds and pour off. Pour enough olive oil over the anchovies to cover. On each of 4 plates, place a mound of 2 to 3 tablespoons ricotta. Drizzle a pool of oil around and over …
From tfrecipes.com


THE CULINARY SYMPHONY OF MENAICA’S ANCHOVIES: A ... - GO IN ITALY
The sun-drenched shores of the Tyrrhenian Sea, cradle a culinary gem that has stood the test of time, captivating palates with its delicate flavor and rich history— the Alici di Menaica. Nestled …
From goinitaly.com


4 WAYS TO COOK WITH COLATURA DI ALICI SAUCE - BLOG.VORREI.CO.UK
Oct 1, 2015 5 sun dried tomatoes in oil. 3 anchovy fillets in oil. 1 tbsp capers. 3 tbsps Colatura di Alici Sauce. 2 garlic gloves. 1 chilli pepper. 1 tbsp chopped parsley. 2 tbsps extra virgin olive …
From blog.vorrei.co.uk


ANCHOVIES - THE NEW YORK TIMES
May 6, 2007 Alici di Menaica in Olive Oil With Bread and Fresh Ricotta. Serves 4. Adapted from Antonio Madaio of Casa Madaio in Eboli, Italy. 2 salted anchovies, preferably menaica . About 2 tablespoons red ...
From nytimes.com


BUFALA MOZZARELLA WITH ALICI DI MENAICA RECIPE - YUMMLY
Bufala Mozzarella With Alici Di Menaica With Salad, Mozzarella, Meyer Lemon, Mizuna, Eggs, Salt, Salt, Ground Black Pepper, Vinaigrette, Fresh Lemon Juice, Lemon ...
From yummly.com


10 MINUTE MEDITERRANEAN BREAD DIPPING OIL - DISHED …
Jan 9, 2024 There aren’t many recipes quicker or easier than this gorgeous bread dipping oil. Just mix a bunch of Mediterranean-style ingredients with olive oil, then serve up with fresh bread.A PERFECT last-minute appetizer idea …
From dishedbykate.com


CUCCIA (SICILIAN RICOTTA DESSERT) - INSIDE THE RUSTIC KITCHEN
6 days ago Make the Cuccia mixture. Make the ricotta mixture – Add the drained ricotta, sugar and cinnamon to a bowl and mix until well combined. Add the chocolate chips, candied fruit …
From insidetherustickitchen.com


Related Search