Ingredient: of Capers

Quality, authenticity, excellence
Anchovies beccafico alla palermitana

Second courses

Anchovies beccafico alla palermitana

Author: Guido Boschetti



Total time:

75 min


1 Portions


1 kg of Tipico IT's anchovies
400 g of Tipico IT’s Breadcrumbs
30 g of Pine nuts
20 g of Capers
10 Bay leaves
100 g of Tipico IT's Granetta di Capra
30 g of Raisins
2 tsp of sugar
2 Lemons
1 Orange
Tipico IT’s Extra virgin olive oil
2 Garlic cloves



First of all, clean the anchovies, remove the entrails, head and internal bones and then clean them.


Subsequently, pour plenty of extra virgin olive oil into a large tray and fry the garlic. Once the oil has taken on flavour, remove it and add the breadcrumbs, toast them and then transfer them to a bowl.


Mix the breadcrumbs with the raisins soaked in water, the desalted capers, the grated Granetta di Vacca, the salt, the pine nuts, the sugar and the greated zest of an orange and a lemon.


Mix everything well and add, if necessary, further extra virgin olive oil in order to soften the mixture.


Lay the anchovies and pour on each of them a small part of the mixture. Subsequently, roll the anchovies as a roulade and continue until you finish the ingredients.


Place the anchovies beccafico alla palermitana in a tray altering them with some bay leaves. Then, bathe them with some lemon juice and spread them with the left breadcrumbs.


Finally, bake at 180° for about 15 minutes. Take out of the oven and serve.


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