Anchovies au Gratin: my quick recipe from Apulian Cuisine

Rich in flavours and aromas, the Apulian cuisine is renowned for its authenticity and for the use of local, seasonal and fresh ingredients.
Puglia is surrounded by almost 900 km of coast, the Adriatic Sea on one side and the Ionian Sea on the other one, so no wonder if fish and sea food are often the main ingredients in the most traditional Apulian dishes.

One of these, which I love to prepare everytime I‘m in Ostuni, is this 🐟🐟 ANCHOVIES AU GRATIN 🐟🐟 (also called Alici Arracanate).

🍷 Marinella🍴


Anchovies Au Gratin

Preparation Time: 15 minBaking Time: 15 min
30 min

Anchovies au Gratin: my quick recipe from Apulia
Anchovies au Gratin: my quick recipe from Apulia


  • 500g (~ 17 oz) fresh anchovies
  • 60g (~1/2 cup) breadcrumbs or ground stale bread
  • 1 clove of garlic without the sprout, finely chopped
  • ¼ cup chopped fresh parsley
  • ~3 tbsp EVO oil
  • 2 tbsp of Parmigiano Reggiano
  • Salt and freshly ground pepper


  • Clean the anchovies: snap off the head, open lengthwise like a book, take the guts, spine and tail off. Wash under running cold water. Gently dry them with kitchen paper.
  • Preheat the oven to 200°C (425°F).
  • Drizzle a little olive oil into a round oven dish (about 20cm diameter). Place the anchovies skin-down to cover the bottom.
  • Place the breadcrumbs, the garlic, the parsley, the Parmigiano Reggiano into a bowl, and mix well. Season with a little salt and pepper and spread the mixture on top of the anchovies. Make sure to cover all the anchovies. Drizzle with Evo oil along with a little of water.
  • Bake in the middle position of the oven for about 15 min, or until lightly brown on top.
  • Serve with a glass of Apulian white wine.

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