In short. Anchovies layered in a terracotta dish with breadcrumbs, garlic, mint, oregano and capers, splashed with vinegar and baked for 20 minutes. Arraganate means, in dialect, “with oregano”.
The name is often thought to come from the breadcrumbs, but it does not: arraganate comes from the Apulian dialect word for oregano. The method turns up everywhere in the Apulian kitchen: on fish, on vegetables, on lamb.
Ingredients
- 1 kg of anchovies
- 200 g of breadcrumbs
- 1 clove of garlic, mint, capers, oregano
- extra virgin olive oil, vinegar
Method
1. The fish. Bone the anchovies and clean them carefully.
2. Layering. Put them in a dish — terracotta is better — in layers, with breadcrumbs, minced garlic and mint, oregano and capers.
3. Baking. Add the olive oil, splash with vinegar, and bake for 20 minutes.
More on the second courses page.
