5 from 1 vote

Anchovy and breadcrumb cake - Tortino di alici

Servings 4
Author Giulia


  • 1 kg of anchovies, yet to be cleaned
  • extra virgin olive oil
  • 1 bunch fresh parsley, chopped
  • 70 g pine nuts
  • 2 cloves of fresh garlic, minced
  • finely grated zest of 1 organic lemon
  • a few tablespoons of breadcrumbs
  • salt


  • Clean the anchovies and rinse them under running water.
  • In a bowl mix the breadcrumbs with the chopped fresh parsley, garlic, lemon zest, salt, a few tablespoons of extra virgin olive oil and pine nuts.
  • Arrange in a baking tin a layer of anchovies and a layer of breadcrumbs, until you finish all your ingredients. Top with some breadcrumbs and a generous drizzle of extra virgin olive oil.
  • Bake in preheated oven to 180°C for about 25 minutes, until the fish is cooked and golden on top.
  • It's delicious just out of the oven, but even cold the next day!
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