Anchovy Pie (Calabria)

Fish

Ingredients

Fresh Anchovies - 2 1/2 pounds

Olive oil - 1 1/4 pounds

Soft breadcrumbs - 5 cups

Grated pecorino cheese (optional) - 3/4 cup

Parsley, finely chopped - 2-3 sprigs

Garlic, finely chopped - 1 clove

Green olives, pitted and chopped - 12

Capers, chopped - 4 tsps

Clean the anchovies, slit them open to pull out the backbone but do not separate the two halves. Brush a wide baking dish with oil and coat it with breadcrumbs. Cover the bottom with a layer of fish.

Mix the remaining breadcrumbs to a paste with the cheese, 1/2 cup olive oil, the parsley, garlic, olives and capers. Spread some of this over the layer of fish, cover with a second layer of anchovies and continue in this manner until all the ingredients are used up. Pour over the remaining olive oil and bake in a slow oven (350F) for about 40 minutes, or until the fish are cooked and the breadcrumbs lightly browned. Serve hot or warm.

Serves 6