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Roman recipes

Variations of anchovies


1 kg anchovies
50 gr. fresh ginger
soy sauce
2 lemons
1 fresh chilli pepper
3 cloves of garlic
1 glass of extra virgin olive oil
salt and pepper
100 gr. endive
10 gr. raisins and 10 gr. pine nuts
thyme, chive, wild marjoram
half of a small onion

Clean the anchovies removing the head, the entrails and the central bone, wash them to eliminate all residues and place on greaseproof paper.
First variation:  Boil the endive for 5 minutes, then drain and fry with garlic, oil and chilli pepper . Take two moulds, brush with oil and breadcrumbs, place two anchovies on the bottom, the endive, the pine nuts and top with two anchovies, add some salt and pepper, cover with breadcrumbs and place in oven at 180° for 10 minutes.
Second variation: take 8 anchovies and marinade with lemon juice, tiny pieces of garlic and  fresh chilli pepper , for 10 minutes (in hot weather put in the fridge).
Third variation: take 8 anchovies and coat them with breadcrumbs and chopped herbs. Fry in a copper pan with extra virgin olive oil; prepare a sauce by putting 3 tablespoons of red vinegar in a pan with half of a red onion and a tablespoon of honey, chilli pepper and a pinch of salt.
Fourth variation (quickest):  Put 8 anchovies to marinate in 4 tablespoons of soy sauce containing 8 slices of ginger, do not add salt.

The four variations are served in 4  serving dishes, one for the anchovies marinated with salt and extra virgin olive oil, the anchovies with ginger and soy, the anchovies and endive from the oven, the fried anchovies served with the sweet-and-sour sauce on the side.