Fresh anchovies are a popular appetizer in Italy, Spain and throughout the Mediterranean. Often you can eat freshly prepared directly at the market with your hands or buy to go. The fresh anchovies from the oven with dried tomatoes and egg are in their rustic simplicity a wonderful highlight in any menu or as finger food.
Ingredients (for 12 servings):
24 fresh anchovies
50 g of dried tomatoes
4 tablespoons olive oil
2 tablespoons sunflower seed oil
1 pinch of sugar
1 clove of garlic
1 red onion
1 BIO lemon
1 white bread
salt and pepper
Preheat oven to 200 degrees.
Boil the eggs, allow to cool, peel and cut lengthwise into 1 meter thick slices. Peel garlic and chop finely. Squeeze the juice of the organic lemon. Peel the onion and cut into fine rings. Drain dried tomatoes on a kitchen towel and cut into small pieces. Set dried tomatoes and eggs aside.
Heat the sunflower seed oil in a pan and sauté the onion in a low heat for about 3 minutes. Pour a pinch of sugar over it and sweat until glassy for another 2 minutes. Put aside.
Separate anchovy head and tail and remove entrails. Gently separate the backbone from the meat with your thumb. Wash the anchovies and dab well.
Put 3 tablespoons of olive oil, garlic and lemon juice in a bowl and mix well.
Grease a baking sheet with 1 tablespoon of olive oil and place the anchovies side by side with the skin facing down on the plate. Drizzle anchovies with olive oil and lemon mixture and add salt and pepper.
Bake anchovies in the oven for 7 minutes. Slice white bread and serve with dried tomatoes, a slice of egg and 2 anchovies. Add onions and fix with a toothpick.
The best way to cut the heads and tails of anchovies with a pair of kitchen scissors, which is fast and the small fish is not excessively squeezed when cutting.
Anchovies are of great economic importance and are part of the whole Mediterranean cuisine. Mainly the small fish in oil and salt are inserted as so-called anchovies or mashed as anchovy paste offered. They are then used mostly as a spicy cooking ingredient.
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