Crushed Anchovies

Crumble the finely day-old bread and collect it in a bowl. Combine the pecorino grated parmesan, minced garlic, chopped parsley, and a pinch of nutmeg. Mix until the breading is evenly distributed, with no lumps.

Wash the anchovies, remove the heads, and open each fish like a book. Carefully remove the central bone, trying to keep the fillets intact. When finished, the flesh should be clean and smooth, ready to be placed in the oven. baking pan.

Pour some of the olive oil into a cake pan and spread it over the entire bottom. Grease the sides as well to prevent the breadcrumbs from sticking during the gratin. The surface should be evenly coated with oil, without excessive pooling.

Line up the anchovies in the cake pan, placing them open like a book and in a regular layer. Salt lightly fry the surface, maintaining a compact arrangement but without overlapping the fish: in this way the heat reaches each fillet evenly.

Sprinkle the anchovies with lemon juice, distributing it evenly. The dressing should lightly moisten the fish without submerging it; the acidity of the lemon will help to give freshness and balance the salty component of the pecorino.

Sprinkle the anchovies with the prepared breadcrumbs, covering the surface in an even layer. Then sprinkle with more pecorino grated, to help form a crust during cooking. The coating should be complete, but not too thick.

Pour the remaining olive oil on the surface and add a little water in the cake panThe liquid should remain on the bottom, without washing away the breading: it will help keep the fish tender while the top becomes tasty and gratinated.

Bake it cake pan Bake until the surface is golden brown and the breading forms a dry, fragrant crust. Check that the bottom remains moist and the anchovies are cooked through without falling apart. Serve while the gratin is still clearly visible.