Oil at the table > Japanese Recipes> Anchovies au gratin with panko and olive oil
Japanese Recipes

Anchovies au gratin with panko and olive oil

  • For the flavored panko (Japanese flavored breadcrumbs):
  • Panko 50g
  • Parsley 5g
  • Mint 1g;
  • Grated garlic 1g;
  • Grated lemon peel 1g;
  • Salt 1g;
  • Dried Oregano q.s.;
  • Extra virgin olive oil 30g.
  • For anchovies au gratin and cherry tomatoes:
  • Anchovies x10 of 50g;
  • Salt to taste;
  • Black pepper to taste;
  • Cherry tomatoes 2 bunches;
  • Extra virgin olive oil to taste.
Preparation For the flavored panko: Chop the parsley and mint. Combine and amalgamate all the ingredients.
For the anchovies au gratin and cherry tomatoes: remove the heads and intestines of the anchovies, rinse the insides with cold salted water and pat the cleaned anchovies dry with kitchen paper.
Open the anchovies and remove the central bone.
Lay down parchment paper on a tray and lay the anchovies, season with salt and pepper and drizzle with European extra virgin olive oil. Cover each anchovie with flavored panko, bake in the oven along with the cherry tomatoes at 200° for 10-15 minutes.

Source: https://chefincamicia.com/ricetta/alici-gratinate-con-panko/
The content of this promotional campaign represents the point of view of the author who takes full responsibility for it.
The European Commission is not responsible for any use of the information contained therein.