Anchovies in Cake pan

Remove the heads, tails, and bones from the anchovies, then rinse them thoroughly under running water. Open each fish like a book, without completely separating it, and check that no bones remain. Drain the anchovies well before proceeding: they should be clean and not excessively wet, to prevent them from releasing too much water during cooking.

Chop the parsley and prepare the breadcrumbs and the pecorino grated. Break the eggs into a bowl, add a pinch of salt and beat until smooth. a mixture homogeneous, without obvious streaks of egg whiteKeep the ingredients separate so you can distribute them evenly between the layers.

Grease the bottom and sides of a baking dish with olive oil. cake panCover the surface evenly, leaving no dry spots: the oil helps prevent the fish from sticking and contributes to the formation of a flavorful surface during cooking.

Arrange a neat layer of open anchovies on the bottom of the cake pan, placing them side by side without overlapping them too much. Spread some breadcrumbs on top, pecorino grated cheese and chopped parsley. Process evenly, so each portion receives fish, cheese, and herbs.

Make a second layer with the remaining anchovies, then cover it with breadcrumbs, the pecorino and the remaining parsley. Gently level the topping without pressing it down: the mixture it must remain distributed and dry on the surface, ready to collect the oil and eggs.

Drizzle the mixture generously with olive oil, spreading it over the entire surface. Then pour in the beaten eggs and salt, making sure they penetrate between the layers without breaking them up. The liquid should be evenly distributed throughout the mixture. cake pan, without forming accumulations in a single point.

Bake it cake pan over medium heat Cook until the eggs are set and the surface is golden brown. Check the edges: they should be cooked and slightly browned, while the sauce should no longer appear runny. Serve the dish when it's firm and fragrant.