A super fast Calabrian dish, very tasty and easy to cook. It can be a delicious starter (what we call “antipasto”) or a seafood main course, served with vegetables side-dish. The execution is within everyone’s reach; anchovies have to be gutted, cleaned and opened in a half. 


Serves 4

- 800 g fresh anchovies, medium size

- 300 g bread crumble

- chopped flat-leaf parsley

- 100 g pecorino cheese

- 1 lemon

- 2 garlic cloves

- 4 tablespoons extra virgin olive oil



Prepare the anchovies: clean them (pulling away the spine and the head), carefully rinse, then open them in half.

Prepare the gratin: crumble the bread and stir with grated pecorino cheese, fresh parsley, garlic gloves, 1 tbs of extra virgin olive oil and grated lemon zest.


Pour 1 tbs of extra virgin olive oil in the bottom of a baking pan, cover with the crumble, lay half the  anchovies, salt very little.  Cover again with other crumble and spread with extra virgin olive oil. Now lay all the remaining anchovies, salt very very little, a layer of crumble and finally extra virgin olive oil.


Bake in preheated oven at 180°C for 15 minutes, until golden.