Stuffed Anchovies with Pecorino
Fresh anchovies butterflied and stuffed with a pecorino, garlic, and parsley filling, then floured, egged, breadcrumb-coated, and fried.
Ingredients
Fish
Filling
Coating
Frying
Seasoning
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Instructions
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Clean the fresh anchovies. Cut off the head behind the gills, pull the entrails out with the head, and open the belly. Rinse under cold water. Run your thumb along the spine to separate the two fillets, then pinch and pull the spine out from the tail. Do not separate the two fillets — keep them attached like a book. Pat dry with kitchen paper.
Tip: Work over a bowl of cold water and keep a damp cloth nearby. Anchovies are delicate and tear easily. The butterflied, book-like shape is what holds the filling. -
Rinse the salted anchovies under cold running water to remove excess salt. Debone them and pat dry.
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Finely chop the salted anchovies, garlic clove, and parsley leaves together until you have a uniform paste.
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Spread a small amount of the aromatic paste inside each butterflied fresh anchovy. Place a stick of pecorino in the center, then fold the anchovy closed around the filling. Press gently to seal.
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Set up a breading station: flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third. Dredge each stuffed anchovy in flour, shaking off the excess, then dip in the beaten egg, and finally coat in breadcrumbs, pressing firmly so the coating adheres.
Tip: Keep one hand dry for the flour and breadcrumbs and use the other hand for the egg wash. This stops the coating from clumping on your fingers. -
Heat generous olive oil in a wide pan to 170 C (340 F). Fry three or four anchovies at a time, without crowding the pan, for 3 to 4 minutes until golden on both sides.
Tip: Do not fry more than a few at a time. Overcrowding drops the oil temperature and the breading turns soggy instead of crisp. -
Lift the anchovies out with a slotted spoon and drain on kitchen paper. Sprinkle with a pinch of salt and serve immediately while still hot.
Storage & Meal Prep
Eat immediately after frying. Stuffed anchovies do not reheat well — the breading softens and the filling oozes. If you must hold them, keep uncovered at room temperature for no more than an hour.
Variations
- Baked Instead of Fried: Arrange the stuffed and coated anchovies on an oiled baking sheet, drizzle with olive oil, and bake at 200 C for 15 minutes. The crust will not be as crisp but the dish is lighter.
- With Mint Instead of Parsley: Replace the parsley with fresh mint leaves. Mint and pecorino are a common pairing in southern Sardinian cooking.
- With Breadcrumbs Only (No Flour): Skip the flour dredging and go straight from egg wash to breadcrumbs. The crust will be slightly thinner and less uniform, but the process is faster.
FAQ
Can I use canned anchovies instead of fresh?
No. This recipe depends on whole fresh anchovies that you butterfly and stuff. Canned anchovies are already filleted, salted, and preserved — they cannot be stuffed. Save the canned ones for pasta sauces like spaghetti with anchovies and breadcrumbs.
How do I clean fresh anchovies?
Cut off the head just behind the gills. Pull the head down and the entrails will come with it. Open the belly and rinse under cold water. Run your thumb along the spine to separate the two fillets, then pinch and pull the spine out from the tail end. Rinse and pat dry.
What kind of pecorino should I use?
Pecorino fresco — a young, soft sheep cheese. It should be sliceable, not crumbly. Aged pecorino romano is too hard and salty for this filling. If you cannot find pecorino fresco, a mild feta or a soft goat cheese will work.
Can I prepare these ahead of time?
You can clean, stuff, and coat the anchovies up to a few hours ahead. Lay them on a tray, cover with plastic wrap, and refrigerate. Fry just before serving.
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The Story Behind This Dish
In Sardinia, Stuffed Anchovies with Pecorino belongs on the Sardinian home table. I build it around anchovies, salted anchovies, and pecorino fresco.
I clean the fresh anchovies. I cut off the head behind the gills, pull the entrails out with the head, and open the belly. I rinse under cold water. I run your thumb along the spine to separate the two fillets, then pinch and pull the spine out from the tail. I do not separate the two fillets — keep them attached like a book. I pat dry with kitchen paper. I rinse the salted anchovies under cold running water to remove excess salt. I debone them and pat dry.
I heat generous olive oil in a wide pan to 170 C (340 F). I fry three or four anchovies at a time, without crowding the pan, for 3 to 4 minutes until golden on both sides. I lift the anchovies out with a slotted spoon and drain on kitchen paper. I sprinkle with a pinch of salt and serve immediately while still hot.
Part of: Fish + Seafood Hub
Related: The Sardinian Kitchen | Sardinian Ingredients Guide
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