Best 4 Alici Di Menaica In Olive Oil With Bread And Fresh Ricotta Recipes

TORTIERA DI ALICI (ITALIAN BAKED ANCHOVIES)

Steps:

• Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar.
• Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil.
• Mix bread crumbs, capers, parsley, and garlic together in a bowl.
• Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive oil, and bread crumb mixture.
• Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes.

WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY

Steps:

• Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.
• Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta.

ALICI DI MENAICA IN OLIVE OIL WITH BREAD AND FRESH RICOTTA

Steps:

• Rinse the anchovies under cold running water, pulling off the salt particles gently with your fingers. Remove the fins and collarbone. Starting at the collarbone, pierce the underside of the fish with your thumbnail and move down the belly to separate into two fillets. Remove the backbone and large bones, leaving the small edible ones. Pat dry. Repeat with each fish.
• Place the anchovies, flesh side up, on a small plate and pour the vinegar over them just to cover. Let stand for 20 seconds and pour off. Pour enough olive oil over the anchovies to cover.
• On each of 4 plates, place a mound of 2 to 3 tablespoons ricotta. Drizzle a pool of oil around and over the cheese. Season the oil and ricotta with salt and pepper. Lay an anchovy fillet over each mound. Serve with toasted bread.

BUFALA MOZZERELLA WITH ALICI DI MENAICA

Steps:

• To make the parsley vinaigrette:
• In a bowl, whisk together the parsley, olive oil, garlic, lemon zest, and lemon juice. Season to taste with salt, freshly ground black pepper, and more lemon juice.
• To make the salad:
• Put the eggs in a medium saucepan with enough water to cover. Bring to a boil over high heat and then turn down to a low simmer and cook for 7 minutes. Immediately plunge them into a large bowl of ice water to chill. Peel the eggs and cut them in half.
• Toss the mizuna or rucola in just enough of the parsley vinaigrette to moisten.
• To serve, arrange three lemon slices in a clover-shape on a plate. Top with 1 ounce of the mozzarella. Drape 1 or 2 anchovy halves, depending on their size, over the cheese. Place a small handful of mizuna over the cheese and anchovy. Grate a small amount of egg over the top of the greens. Finish with a drizzle of the vinaigrette. The remaining vinaigrette will keep in the refrigerator for 3 to 4 days.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.