Second Course Recipes With Beccafico Anchovies As The Star Ingredient

When it comes to Italian cuisine, few ingredients are as versatile and flavorful as anchovies. These small, oily fish are packed with umami flavor and can elevate any dish to new heights. One popular dish that showcases anchovies as the star ingredient is beccafico anchovies. In this article, we will explore two delicious second course recipes that feature beccafico anchovies as the main attraction.

1. Stuffed Beccafico Anchovies with Lemon and Herbs

This recipe takes beccafico anchovies and transforms them into delectable bite-sized treats. To prepare this dish, start by marinating the anchovies in a mixture of lemon juice, olive oil, garlic, and fresh herbs such as parsley and thyme. Let the anchovies sit in this marinade for at least 30 minutes to allow the flavors to meld together.

While the anchovies marinate, prepare the stuffing. In a bowl, combine breadcrumbs, grated Parmesan cheese, chopped almonds, raisins, and a pinch of salt and pepper. Mix until well combined, then add a beaten egg to bind the mixture together.

Next, take each marinated anchovy and open it up by carefully removing the backbone. Place a spoonful of the stuffing mixture onto each anchovy, then fold it back into its original shape. Secure the anchovies with toothpicks to hold them together.

Now, heat some olive oil in a frying pan over medium heat. Gently place the stuffed anchovies into the pan and cook for about 2-3 minutes on each side until they are golden brown and crispy.

Serve the stuffed beccafico anchovies with a squeeze of fresh lemon juice and a sprinkling of chopped parsley. This dish makes a perfect appetizer or a light main course that is sure to impress your guests.

2. Beccafico Anchovies on a Bed of Tomato Sauce

For a heartier second course, try this recipe that pairs beccafico anchovies with a rich tomato sauce. Begin by preparing the tomato sauce. In a saucepan, heat olive oil and sauté minced garlic until fragrant. Add crushed tomatoes, tomato paste, a pinch of sugar, dried oregano, and salt and pepper to taste. Let the sauce simmer for about 20 minutes until it thickens.

In the meantime, prepare the anchovies. Clean and gut the beccafico anchovies, removing the backbone carefully. In a bowl, combine breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, and salt and pepper. Stuff each anchovy with this mixture, then secure them with toothpicks.

Once the tomato sauce has thickened, gently place the stuffed anchovies into the saucepan, ensuring they are submerged in the sauce. Cover the pan and let the anchovies cook for about 10 minutes, until they are cooked through and tender.

To serve, carefully remove the beccafico anchovies from the tomato sauce and arrange them on a plate. Spoon some of the tomato sauce over the top, and garnish with fresh basil leaves and a drizzle of extra virgin olive oil.

The combination of the tender beccafico anchovies and the flavorful tomato sauce creates a mouthwatering dish that is perfect for a comforting second course.

In conclusion, beccafico anchovies are a delicious and versatile ingredient that shines in these two second course recipes. Whether you opt for the stuffed version or the anchovies on a bed of tomato sauce, both dishes will surely impress your guests with their rich flavors. So, next time you’re looking to add some excitement to your meal, give these beccafico anchovy recipes a try!