2 oz. breadcrumbs
1 clove garlic
2 tbs. parsley
2 oz. grated Pecorino
salt
1 tbs. oregano
2 oz. olive oil
1 1/2 lbs. anchovies
2 oz. breadcrumbs
1 clove garlic
2 tbs. parsley
2 oz. grated Pecorino
salt
1 tbs. oregano
2 oz. olive oil
Remove the heads and split the anchovies open. Remove the bones, wash and pat dry. Prepare a battuto by mixing the breadcrumbs, Pecorino, oregano and parsley, chopped garlic and salt. Grease a baking dish with oil and sprinkle with the battuto. Place the anchovies in rows, head to tail leaving no empty spaces. Sprinkle with more of the battuto. Make 3 layers, the top being the battuto. Drizzle with olive oil. Bake in a hot oven at 450ºF for half an hour.
Note:
You may also add peeled tomatoes or the juice of half a lemon to the top layer