Gold in a jar: Mediterranean anchovies
Anchovies preserved in oil are a traditional and versatile food product with roots in Mediterranean cuisine. These are fresh or salted anchovies that are immersed in vegetable oil for preservation. This preservation method helps extend the shelf life of the fish and preserves its flavor.
The process of preserving anchovies in oil begins with the catch of fresh anchovies, which are then cleaned, gutted, and salted for a variable period of time, depending on the fish’s size and the chosen preservation method. Subsequently, the anchovies are immersed in a solution of vegetable oil, such as olive oil, to preserve them.
Anchovies preserved in oil are an excellent source of protein and omega-3 fatty acids but can be high in salt and fat. Therefore, it’s important to consume them in moderation. In general, it’s advisable to choose anchovies preserved in glass jars since aluminum or plastic containers may interact with the oil and alter the fish’s flavor.
In general, anchovies preserved in oil are a versatile and flavorful ingredient that can be used in many recipes and offer numerous health benefits. However, it’s important to consume them in moderation to avoid excessive salt and fat intake.
Anchovies preserved in oil: an ingredient for many preparations
Anchovies preserved in oil can be used in various recipes, such as pasta, salads, pizza, and sandwiches. They are particularly popular in the cuisine of Liguria, Sicily, and Campania in Italy. In Spain, those from Cantabria and Galicia are well-known. They are a widely used ingredient in traditional Mediterranean cuisine.
In Sicily, anchovies are used in several typical dishes. Some examples include:
- “Pasta con le sarde”: A traditional Sicilian dish made with pasta, sardines, onions, olives, raisins, and pine nuts, all cooked together in a tomato sauce. Anchovies are used in this dish to enhance the flavor of the sardines and create a unique taste.
- “Insalata di riso con le acciughe”: A delicious rice salad seasoned with anchovies, olives, capers, and cherry tomatoes.
- “Parmigiana di melanzane con le acciughe”: A variation of the classic eggplant parmigiana, where anchovies are used to flavor the inside of the cooked eggplant, along with cheese and tomato sauce.
- “Pane cunzato”: A typical Sicilian dish made with homemade bread, extra virgin olive oil, anchovies, capers, oregano, and garlic.
These are just a few examples of how anchovies are used in Sicilian cuisine. In general, anchovies are a common ingredient in Mediterranean cuisine, so they can be found in many other typical regional recipes, either as the main ingredient or as a condiment.
Acciughe sott’olio: un ingrediente per tantissime preparazioni
Le acciughe sott’olio possono essere utilizzate in molte ricette, come ad esempio in pasta, insalate, pizza e panini. In Italia sono particolarmente diffuse in cucina ligure, siciliana e campana. In Spagna sono famose quelle di Cantabria e di Galizia. Sono un ingrediente molto utilizzato nella cucina tradizionale mediterranea.
In Sicilia le acciughe sono utilizzate in diversi piatti tipici. Alcuni esempi includono:
- “Pasta con le sarde”: un piatto tradizionale siciliano a base di pasta, sarde, cipolla, olive, uvetta e pinoli, tutti cotti insieme in una salsa di pomodoro. Le acciughe vengono utilizzate come ingrediente per questo piatto perché aiutano a insaporire le sarde e a creare un sapore unico.
- “Insalata di riso con le acciughe”: è una deliziosa insalata di riso, condita con acciughe, olive, capperi e pomodorini.
- “Parmigiana di melanzane con le acciughe”: è una variante della classica parmigiana di melanzane, dove le acciughe vengono utilizzate per insaporire l’interno della melanzana cotta e condita con formaggio e salsa di pomodoro.
- “Pane cunzato”: è un piatto tipico siciliano, a base di pane casereccio, olio extravergine d’oliva, acciughe, capperi, origano e aglio.
*Tips: soffritto
Questi sono solo alcuni esempi di come le acciughe vengono utilizzate nella cucina siciliana. In generale, le acciughe sono un ingrediente comune nella cucina mediterranea, quindi si possono trovare in molte altre ricette tipiche della regione, sia come ingrediente principale o come condimento.
Recipe for “pane cunzatu” with anchovies
The recipe for “pane cunzatu” with anchovies is a typical preparation of Sicilian cuisine. Here are the ingredients for 4 people:
- 1 kg of durum wheat flour
- 500 ml of lukewarm water
- 1 cube of brewer’s yeast
- 1 teaspoon of sugar
- 2 tablespoons of extra virgin olive oil
- 10 anchovies preserved in oil
- 1 teaspoon of fine salt
Procedure:
- In a bowl, mix the flour with salt and sugar.
- Dissolve the brewer’s yeast in the lukewarm water and add the mixture to the bowl with the flour.
- Start kneading the dough with your hands, gradually adding the extra virgin olive oil.
- Continue to knead until the dough becomes smooth and elastic.
- Cover the bowl with a damp cloth and let it rest for at least 1 hour.
- After the resting time, divide the dough into 4 equal pieces and shape them into small loaves.
- Press the anchovies preserved in oil with your fingers and distribute them on the surface of the loaves.
- Place the loaves on a baking sheet lined with parchment paper and let them rest for another 30 minutes.
- Bake at 220 degrees Celsius for 20-25 minutes, until the bread is golden on the surface.
- Allow the “pane cunzatu” with anchovies to cool before serving.
