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Best Easy Acciughe Ripiene alla Ligure Recipe

Name: Best Easy Acciughe Ripiene alla Ligure Recipe
Total time: 30 min
Yield: 120 g
Ingredients: fresh anchovies, cleaned and butterflied 16 pieces; Italian bread, crust removed and torn 1 cup; large egg 1 piece; flat-leaf parsley, chopped 0.25 cup; lemon zest 1 tsp; garlic, minced 2 cloves; extra virgin olive oil 2 tbsp; salt 0.5 tsp; black pepper 0.25 tsp

Fresh anchovies stuffed with breadcrumbs, garlic, and herbs then baked are a Ligurian coastal treasure. High protein and naturally mediterranean, this healthy dish supports lower cholesterol and clean eats.

Cook 30 min Difficulty NORMAL 210 kcal

#mediterranean #high protein #diabetic friendly

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Ingredients

Main ingredients

fresh anchovies, cleaned and butterflied 16 pieces
Italian bread, crust removed and torn 1 cup
large egg 1 piece
flat-leaf parsley, chopped 0.25 cup
lemon zest 1 tsp

Seasonings/Sauce

garlic, minced 2 cloves
extra virgin olive oil 2 tbsp
salt 0.5 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 14 g 26%

Protein 22 g 41%

Fat 7 g 33%

Serving size 120g

Cooking steps

1

Preheat oven to 375°F (190°C) and lightly oil a baking dish with 1 tbsp of olive oil.
2

Place torn bread in a bowl, sprinkle with a tablespoon of water, and let soak for 2 minutes until soft.
3

Combine soaked bread, egg, parsley, lemon zest, minced garlic, half the salt, and half the black pepper in a bowl; mix to create a cohesive stuffing.
4

Place half the anchovies, skin-side down, in the baking dish; spoon the breadcrumb stuffing evenly over each, then top with the remaining anchovies, skin side up, sandwiching the filling.
5

Drizzle the assembled anchovies with remaining olive oil and season with the rest of the salt and pepper; bake in the center of the oven for 18–20 minutes until the filling is set and tops are lightly golden.
6

Cool for 2–3 minutes before lifting with a spatula; serve warm with a squeeze of fresh lemon if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredient is fresh anchovies, which are essential for the classic flavor and texture of Acciughe Ripiene alla Ligure. Their delicate taste pairs perfectly with the herbed breadcrumb stuffing for a genuine Ligurian experience.

Q. What cooking steps are important for proper texture?

Ensuring the bread is properly soaked and the anchovies are tightly sandwiched around the filling helps keep the stuffing moist and the fish tender. Baking at 375°F allows the crumbs to set without overcooking the fish.

Q. How do I prevent the anchovies from drying out?

To avoid dryness, drizzle the anchovies with olive oil before baking and keep a close watch during the last few minutes—remove them from the oven once the tops are just golden and the filling is set, not dry.

Q. How many calories does each serving have, and how does the nutrition compare?

Each 120g serving contains about 210 kcal, with 14g carbs (26%), 22g protein (41%), and 7g fat (33%). It’s a high-protein, moderate-carb dish well-suited for Mediterranean and diabetic-friendly meal plans.

Best Easy Acciughe Ripiene alla Ligure Recipe

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