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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. 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. | 2. Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil. | 3. Mix bread crumbs, capers, parsley, and garlic together in a bowl. | 4. 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. | 5. Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
anchovy	1	pound	rinsed	593.868	0.0	92.2535	21.9414
white vinegar	2	cups		85.68	0.1904	0.0	0.0
bread crumb	7	ounces		783.8775	142.8443	26.4931	10.5179
caper	2	tablespoons	minced	3.9560000000000004	0.8411	0.4059	0.1479
italian parsley	2	tablespoons	minced	-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
extra virgin olive oil	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.